Questions: Food & Beverage

Original Paella: rice, chicken meat, rabbit meat, green beans, garrofon (a special type of bean), tomatoes, saffron, rosemary, olive oil, paprika and salt. It's optional to add snails, pepper or garlic. They also can use either water or chicken stock. They let almost all the water evaporate so the rice is dry, and even a bit of the rice usually get stuck to the pan and it's very crunchy, they call that stuck rice "socarrat" and many people love it.

Arroz Negro: rice, fish or seafood stock, squid or cuttlefish ink, squid or cuttlefish meat, prawns, garlic, tomato, onion, white wine, olive oil, a bit of saffron, paprika and salt. It's optional to add green pepper. It's usually served next to alioli or also called ajo-aceite (sauce made of garlic, egg, olive oil, vinegar and salt). All the stock has also to evaporate like in paella but the final texture is a bit less dry.

Nuts. com describes them as followed:
"These French burnt peanuts (also known as candy peanuts) used to be sold by the scoopful at the corner candy store, but now they are a bit harder to find. Delicious, fresh Spanish peanuts, covered in a crunchy candy shell. A favorite of dads and grandpa's everywhere! These prickly sweet and slightly salty candy coated peanuts are an old-time favorite."