. The summers may be quite hot for a long time, but we get by, luckily with air conditioning. When I was very young, we got by with fans. And we went swimming to cool off. Luckily, I grew up right on the water. I think that is why I appreciate the salt water so much. While I don't live right on the water now, I'm not too far away from it. And whenever I do go to the coast, I close my eyes and breathe in the salty air, and it just fills my heart with joy! The water is absolute tranquility. I think it is in my blood.Florida is home to all sorts of people. There are a lot of northerners, for sure. And they have brought their northerly influence. We appreciate new influences and experiences, even though some of them complain that the "NY Pizzas" aren't the same as in NY because of the water, and that is probably true; we have different water here, but we also have our own, local foods that are quite good.
There are the "southerners" like me. We cherish the deep south and the cooking of the south. Think sweet iced tea, fried chicken or fried catfish and biscuits. But Florida is also home to other cultures, like the Cuban culture. The Cuban culture is very prevalant in South Florida, but also has influence in mid-Florida, such as in Ybor City. I love Cuban food, with its use of garlic and lime....black beans and rice....and the ubiquitous "pressed cuban" sandwich...YUM! We have melded a lot of our foods into a "Florribean" theme based on Cuban and Carribbean influences. I think it is a wonderful, tropical melting-pot!
Florida definitely has a very big Spanish influence, too. After all, our state was named by the spanish explorer Juan Ponce de Leo'n: "La Florida", meaning "flowery land". I absolutely appreciate the spanish influence on our food. We have a myriad of choices! In honor of Florida's great culture, I made my idea of a "Florida Paella" for dinner...I just interpreted paella to fit with what I had on-hand and what I wanted it to be, which is what I think they do with their Paella in Spain.
I made my paella with chicken, chorizo, shrimp and cooked tuna (not out of a can; flaked from a tuna steak), short grain rice and other ingredients....if you want to recreate it, I'm providing directions under the "recipes" tab on this blog...but I have to tell you in advance that I am not one to stick to or know strict measurements. I'll describe them the best that I can, then I encourage you to "taste as you go" so it comes out exactly like YOU prefer!
I hope you will be inspired to make your own Florida-Style dinner! Preferably eat it alfresco....and think of the salty waves lapping at the shore on a balmy summer evening.
This meal would be great with a lovely white wine such as Sauvingon Blanc or even Pinot Grigio.
