Seaside View of the Solar Panel at Barcelona Forum

This is a view of the huge solar panel overlooking the Forum esplanade, as seen from the sea while onboard one of Las Golondrinas, the sightseeing boats navigating both in the harbour and along the coast. Once you reach the Forum area it is time to turn around and navigate back. You never lose sight of this colossal piece of architecture. As the small boat is too far away to compare with the panel and get an idea of its true size I recommend you enlarge the picture and check those tiny people walking under the 10,500-m2 surface of the photovoltaic cell or solar panel. Check some old pictures of mine from other angles: Other side, underneath and the stairs.

Waiting for the Bridge: Rambla de Mar, Barcelona

These people were waiting for the wooden decked swing bridge at Moll d'Espanya to close again after letting boats sail into the marina. The wooden platform and the path along the bridge towards Maremagnum, the big leisure center, is called Rambla de Mar. The bridge was designed by Albert Viaplana, professor of Architectural Project at the School of Architecture of Barcelona University and Helio Piñon, his partner, teaching at the school since 1970 and co-editor of Arquitecturas-bis since 1974. They are responsible for major projects in the city so I suggest you check their work here Viaplana & Piñon. Here is a Google Earth Map with a view of the bridge at Rambla de Mar and Maremagnum.

Fideua: Paella Made with Pasta

Following with the odd image carrousel on which Barcelona Photoblog is often riding, lets introduce Spanish Fideua, the pasta version of widely known rice paella. As the name suggest you need noodles (fideos Sp.), but not any kind of noodles. A good fideua is made with capelli d'angelo or vermicelli noodles. Like classic paella, seafood is an essential part of the recipe. When cooking any of both bear in mind that you can obtain a delicious dish either by packing the pan with all ingredients you can or by adding just the right spices and a most tasty kind of fish, its stew and fresh seashells. Whatever way you choose don't spoil it all by overcooking the pasta (or the rice in the case of paella). Here is one of the most simple and well explained fideua recipes I found and here is another much more elaborate. During popular celebrations in Spain it is not strange to see these pans or bigger ones (called paelleras or paellas) full of fideua or paella indistinctly to treat passerbyes (sometimes you have to pay for it). This man in Terrasa near Barcelona, was being followed anxiosly by a hungry pack of humans ominously approaching for the feast.

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