Learning to make traditional recipes with a local chef is a great “souvenir” to take home from your vacation.  So while we were in Seville, my friend Christie and I took a demonstration class on how to make seafood paella. 

Check out the video below of our Paella Demonstration class.  Below the video is a link to download the recipe.  I've also included some recommended products at the end of the post.

It was a fabulous experience and the seafood paella was excellent!  Have you made paella or taken a paella cooking class?  Let me know your experience in the comments.

Tavira is a seaside town that straddles the Gilão River via an old Roman bridge. Rich in history and culture, Tavira is the perfect place to take your time and soak up the peaceful atmosphere.

1. Cross the Roman bridge over the Rio Gilão. 

The current structure was actually built in the 17th century but everyone calls it the Roman bridge because of the style of its arches.

It’s the focal point of the town and extremely photogenic.

Take your time strolling across it – you might encounter buskers or artists selling their wares. 

2. Stroll around Tavira Castle gardens

There’s very little left of Tavira’s medieval castle, but what's left is definitely worth exploring.

A bit of history about the castle ... the Moors began building the castle between the 10th and 11th centuries. Following the conquest of Tavira by the Order of Saint James, in 1242, work was carried out on the walls during the reigns of Kings D. Afonso (1248-1279) and D. Dinis (1279-1325).  In the late Middle Ages, the walls enclosed some 5 hectares, an indication of the town's importance.  However, once they were no longer required as a defense structure, they fell into ruin.

Inside the castle walls lies a beautiful garden and you can climb up old stone steps within the walls to get even better views over the city. Just be careful, as there are no railings or safety features for much of the area.

3. Go inside one of Tavira’s many churches

Tavira has 21 churches within the town itself and 37 if you count the outlying parishes.

Igreja Matriz de Santiago (below) dates back to the second half of the 13th century.  This church already existed  in 1270, the year in which Henrique D. Afonso III donated it to the Bishop of Silves, D. Bartolomeu.  Its patron saint evokes the Christian reconquest and the Order of Saint James, responsible for the conquest of Tavira in 1242.  

The church was damaged by the 1755 earthquake and it took a number of years for it to be rebuilt.  From an architectural pint of view, it is very plain, an indication of the lack of means in the period following the earthquake. The interior features artwork of several eras, including work from decommission convents and other churches in the city.

When we were walking by the church, I heard some cats crying. If you know me, you know I love cats so I had to investigate and we stumbled on to a group of cats hanging out on the stairs.  There was a scuttle but they all settled down after awhile.

4. Beautiful Photo Ops

Take photos (selfies, usies) in front of beautiful tiles, buildings, gardens, on the bridge.  The options are endless.

5. Watch the sunset

Watch the sun set from the bridge of one of the local cafes.  You won't be able to beat the view.

6.  Eat some great food!

I was only in Tavira for 2 1/2 days but I had a chance to eat some excellent food.

I had one of the best cheeseburgers I've ever had at Come na Gaveta. The name translates as 'Eat from the Drawer' a nod to the reputation earned by hard working individuals before going out for lunch was a thing.  They would eat at their desks with the food in the drawer.  If customers came in, they would close the drawer and wait on them. 

The burger was made with beef patty, cheese, bacon, cornichons, with a delicious sauce with sweet potato fries. 

For dessert, I had Hazelnut Foam with Salted Caramel Ice Cream.  Hazelnuts and salted caramel ice cream (well caramel anything) are two of my favorite things so I had to try this!  It was amazing.

When I got home I looked up hazelnut foam hoping to find a recipe to replicate.  No such luck!  So they must have made up the name/recipe.

My last night, we went to Sabores do Churrasco where I had BBQ Ribs.  Yum!

7. People Watch in one of Tavira’s Squares

Tavira is perfect for sitting in a square or riverside cafe for a spot of people watching. There are several cafes with outdoor seating in Praça da Republica. 

Chicken, sausage, shrimp and veggies nestle in black rice is an easy one pot meal.  Perfect for busy weeknight dinners. 

There are two types of jambalaya. This one is a red one, Creole style, which uses tomatoes. The other type is a brown jambalaya, Cajun style, without the tomatoes. The Louisiana origins of this dish can be traced to attempts by Spanish settlers to make paella. They didn't have saffron there, so they substituted tomatoes. Gradually, regional spices and flavors were incorporated into the new world version of this delicious rice dish that we know today.

Jambalaya is traditionally made with the long-grain rice, but I decided to try making it with black rice.  Black rice, also known as purple rice or forbidden rice, especially high in nutrients, like fiber and antioxidants, compared to other types of rice.  

Black Rice Jambalaya
Yields approximately 8 servings

​Ingredients:
2 Tablespoons Olive Oil
1 chicken breast
1 pound sausages of your choice, sliced into wedges
1 pound (500 g) raw shrimp/prawns tails off, peeled and deveined*
3 ribs celery, diced small
1 small red bell pepper, seeded and diced
​1 small yellow bell pepper, seeded and diced
4 cloves garlic, minced
1 can crushed tomatoes
2 cloves garlic minced
1 teaspoon cayenne pepper
1 teaspoon dried oregano (or 1 Tablespoon fresh, chopped)
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley, plus more for garnish
1 teaspoon smoked paprika
​1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup black rice
2 cups shrimp stock* (you can also use beef or chicken stock)

*Take shrimp heads/tails and place in pan with 2 1/2 cups of water, bring to a boil.  Turn off heat and let sit for 30-60 minutes to use for shrimp stock.

This is a hearty meal, so I would suggest serving by itself or with salad or fruit.

This Langostino Lobster Egg Casserole is one of my favorites.  It's easy to make but looks so elegant - perfect for Sunday brunch or Mother's Day breakfast.  It stores easy in the refrigerator and freezes nicely.  

​Langostino Lobsters have a more complex and delicate taste than lobster. The flavor is sweet, elegant. 

Can't find them in the fresh fish section of your local grocery strore?  Look for them in the frozen section.  That's where I usually find them at Costco.

Langostino Lobster Egg Casserole
Yields 8 servings

Ingredients:
6 eggs beaten
1 cup heavy whipping cream
1/2-1 cup Langostino lobster, chopped (depending how much you like Langostino Lobster and your budget)
1 cup shredded cheddar cheese
1 cup cooked broccoli, chopped
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon Herbs de Provence
½ teaspoon sea salt
¼ teaspoon pepper
1 Tablespoon Parmesan cheese

Directions:
Preheat oven to 350°F.Grease a 9x13” baking dish, set aside.

In a medium bowl, whisk together eggs.  Add heavy whipping cream and whisk to combine.

Add Langostino Lobster, broccoli and onion to the egg mixture and stir to combine.

Add cheese. Stir to combine.  Add garlic, Herbs de Provence, salt and pepper and stir.

Pour into prepared baking dish and spread the mixture evenly in the dish.  Sprinkle with Parmesan cheese.

Bake in preheated oven for 25-30 minutes, or until top is set and slightly browned.

​Cool for 5 minutes and serve warm.

STORE:
Cut this breakfast casserole into squares and store it in an airtight container in the refrigerator for up to 5 days. 

FREEZE:
Let the casserole cool completely, then cut it into the proper serving sizes, and freeze in an airtight container for up to 2 months. To reheat, remove the egg casserole from the freezer and warm in the microwave or oven until heated through. 

Serve with fresh fruit and micro greens for a Keto-friendly breakfast.

Overnight oats are a quick and easy breakfast made by soaking rolled oats in milk overnight. This recipe features apples and pecans for a yummy apple pecan pie flavor.

Apple Pecan Pie Overnight Oats
Yields 2 servings

Ingredients:
For the Apple Pecan Pie
3/4 cup crisp, sweet apple, peeled and cut into small bite-size pieces
1/4 cup pecans, chopped 
1 teaspoon ground cinnamon
1 teaspoon maple syrup
1 pinch sea salt
​1 Tablespoon butter

For the Overnight Oats
3/4 cup unsweetened nut milk (I used oat milk)
1 Tablespoon chia seeds
1/2 teaspoon ground cinnamon
2 Tablespoons creamy unsalted almond butter
1 teaspoon vanilla extract
1/2 cup gluten-free rolled oats 

​APPLES: To a small saucepan, add butter.  Once melted, add chopped apples, pecans cinnamon, maple syrup, and salt and mix to evenly distribute the cinnamon.
​
Turn heat on low and cover. Cook, stirring occasionally, for about 10 minutes or until the apples are soft and tender. Turn off the heat and set aside.

Overnight oats are typically served chilled. However, if you prefer warm oats, you can heat them in the microwave. Warming the oats will make the oats extra rich and creamy and the texture will be more like freshly cooked oatmeal. I recommend adding the toppings once the oats are warmed. ​

Top with fruit, granola, chopped Medjool dates, or a dollop of plain Greek yogurt.  Here's how I had it each time.