TRUJILLO - Located in Extremadura, Spain
HANIA BIGOSZEWSKA and SWATHI NALLAPA
THE PLAZA MAYOR
<http://www.trujilloespana.com/about.asp>
N A M E
Why is it called what it is called? Named after someone? Word origin?
In 1432, King Juan II bestowed the town with the honour
of "The very Noble and Loyal City".
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P E O P L E
Famous people associated with this landmark? Who built it?
Who lived there? Who died there? Who is buried there?
Many illustrious names have been linked to the history of Trujillo. Some of history's most
distinguished figures were born there. Examples of such great men are:-
• Francisco Pizarro.
Founder of Lima and conqueror of Peru.
The bronze sculpture of Francisco Pizzaro can be seen outside the Plaza Mayor in Extramedura.
<http://www.trujilloespana.com/about.asp>
• Garcia Paredes.
Known as the Sampson of Extremadura; also founder of the city
of Trujillo in Venezuela.
• Francisco de Orellana.
Discoverer of the Amazon.
• Nuflo de Chavez.
Founder of Santa Cruz in Bolivia.
• Francisco de las Casas.
One of the first settlers in Mexico
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T I M E P E R I O D
When was it built? How long did it take to complete?
Dates of important events? Any relevant history attached to this monument?
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Trujillo is one of the oldest cities in Spain. Its history is as long and varied as the history of Spain herself. It has been inhabited by Romans, Visigoths, Muslims, Jews and Christians. Several important dates are as follows.
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Trujillo was formally established by the Romans in 206 BCE. By 414 ACE the Romans were losing considerable footing all over Europe, at this time the Visigoths, who had now become Christians, occupied Trujillo.
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H I S T O R Y - P A S T / P R E S E N T
What is it now? What was it then? Why did it change? Has history changed its use and why?
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Today Trujillo is a dynamic and vibrant community. Its population is growing and is called home by 10,000 people. National and international tourism is growing as is awareness of the cities integral part in Spanish history. Many restorations of aged buildings are occurring as people discover the tranquility of Trujillo and seek to join and enrich the community.
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The contribution, by Trujillo, to the exploration and conquest of the Americas was substantial. Many famous explorers such as Francisco Pizarro and Francisco de Orellana were from Trujillo. Fantastic amounts of wealth from the Americas flowed into Trujillo during the 1500's. Unfortunately, money flowed out of Spain almost as quickly as it flowed in. Spain's loss of its major naval power in 1588 served to exacerbate financial difficulties throughout the country and abroad.
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The next couple hundred years were characterized by multiple wars, ultimately destroying Spain. Extremadura, due to its relatively unfertile lands and remoteness from the capital was protected and cut off from the political turmoil of Spain as a whole.
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R E G I O N A L I M P O R T A N C E
How does this landmark reflect or help define the culture of this region and/or Spain as a whole?
The city of Trujillo is located within the city of Extremadura, Spain. However, Trujillo is a very unique town. The thing that makes Trujillo stand out, is the people who emerged from this region. Los conquistadores, Francisco Pizzaro and Francisco de Orellana were from this small town in Extremadura. Trujillo was a tough region to live and grow up in, yet Pizzaro and de Orellana managed to make the best of their situation. Pizzaro went on to conquer Peru, and became well respected across Spain, as well as the world. Today a bronze statue of Pizzaro can be seen in front of the San Martin church in Trujillo.
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G E O G R A P H Y o f E X T R E M A D U R A
Extremadura is a city in Spain, bordered by Portugal on the west, the limestone uplands of the Sierra de Credos and the Sierra de Gata on the north, and the Sierra Morena to the south. Its continental climate is greatly infulenced by the Atlantic Ocean. The area recieves little rainfall, and is very hot in the summer. However, its winters are mild because of the ocean. Extremadura is known for its agriculture. The landscape consists of rugged terrain in the mountainouss regions, and gentler terrian in the broad plains. In the plains, many cereals, grains, and olives are planted.
R E C I P E S
P A E L L A
INGREDIENTS:
1 small onion, finely chopped
1 green pepper, finely chopped
½ red pepper, boiled until soft and then cut into long thin strips
2 medium-sized tomatoes, skinned and finely chopped
2 carrots, finely chopped
100g peas, cooked
200g prawns (if using cooked prawns substitute fish stock for the water)
200g small clams
200g squid
12 mussels
350g rice (traditionally short grain rice is used but some prefer to use long grain)
2 cloves of garlic, coarsely chopped
a pinch of saffron strands (if you can’t get saffron, use yellow food colouring instead and add it once you have added the liquid)
a sprig of parsley, finely chopped
olive oil
about 800ml water
PREPARATION:
MUSSELS: Wash the mussels, removing the beards. Throw away any that don’t shut on contact with water.
FRESH SQUID: Rub off the outer dark skin. Pull out the insides (including the transparent back bone) and pinch the eye away from the tentacles. Save the tentacles. Cut the squid into rings.
CLAMS: Wash in water and then put in a bowl with some salt so that the grit comes out. Throw away any that are open.
PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and add later instead of water.
GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt.
RECIPE:
Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.
Add the rice and stir well to make sure that it is thoroughly coated. Add water (or the water from boiling the prawn shells or fish stock if using frozen fish), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.
THIS RECIPE RELATES TO THE GEOGRAPHY OF EXTREMADURA BECAUSE IT USES RICE, WHICH IS VERY PLENTIFUL IN THIS REGION.
E N S A L A D A d e A R R O Z
This cold rice salad is a modem variation on traditional Spanish ingredients. Bring 2 cups of water to a boil. Add salt and rice; cover and cook slowly 20 minutes or until rice is just tender. While the rice is cooking, make vinaigrette sauce by combining the olive oil, vinegar, garlic, and onion. Season to taste with salt and pepper.
1 cup converted rice
1 tsp. salt
8 Tbsp. olive oil
3 Tbsp. wine vinegar
1 large clove garlic, minced
1 small onion, minced
salt and pepper
1 4-oz. jar whole pimentos
2 Tbsp. chopped parsley
green and black olives for garnish
Drain the pimentos. Cut 6 narrow strips and set them aside. Finely chop the remaining pimentos. Cool the rice slightly. Add the vinaigrette sauce, chopped pimento and parsley. Toss gently
Spoon rice into serving bowl. When cool, cover and chill thoroughly. Decorate the top with the reserved pimento strips and olives.
THIS RECIPE RELATES TO THE GEOGRAPHY OF EXTREMADURA BECAUSE IT USES OLIVES, WHICH ARE FOUND IN THIS REGION.
Works Cited
Christmas Favorites." Favorite Food Recipies. 2001. Dean Derhak. 1 Mar. 2007 <http://www.xmission.com/~dderhak/recipe/christmas.htm>.
Extremadura: Geography and History." Portrait of the Regions. Eurostat. 1 Mar. 2007
<http://forum.europa.eu.int/irc/dsis/regportraits/info/data/en/es43_geo.htm>.
Extremadura." Spanish Living. 2005. Travel Spain. 1 Mar. 2007 <http://www.spanish-living.com/regional/indexR_Extremadura.htm>.
Online Food Recipes." LankaLink. Lanka Link Systems. 1 Mar. 2007 <http://www.lankalinksystems.com/cgi-bin/recipes/western/book.cgi?Display=0>.
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