<b>SANGONERA a FUNNY SUPER - STAR!!!!! </b>
102 spp and 17 TDs.

Son of <a href="http://fumbbl.com/FUMBBL.php?page=player&op=view&player_id=6462342">Marjalero</a>, another old and retired Super-Star Legend.

Se muere solo de mirarlo :=).

The name Curro Jiménez is taken from the nickname of a real bandit also known as "el barquero de Cantillana" or "Andrés el Barquero", though his real name was Francisco López Jiménez.

He was born in Cantillana (Seville) in 1819 and was shot dead by the Guardia Civil on November 1849 after being given away by one of his comrades.

Alonso de Contreras (Madrid, Spain, 6 January 1582 - 1641), was a Spanish soldier, sailor, privateer, adventurer and writer, best known as the author of his autobiography; one of the very few autobiographies of Spanish soldiers under the Spanish Habsburgs and possibly one of the finest, together with the True History of the Conquest of New Spain (Historia Verdadera de la Conquista de la Nueva España) by Bernal Diaz del Castillo.

Born to a very poor family he enrolled in the army at the young age of 15 (in his autobiography he says 14 but the date he gives, September 1597, corresponds with 15) using his mother's name, Contreras. He traveled to Flanders but soon deserted and traveled to Malta where, for the following six years, he would soldier in privateering ships under the banner of the Order of Malta. During this time he encountered countless risks, fights and adventures. He deserted several times, mainly due to fights in which he was involved. He also learned navigation by observing the pilots do their work and was soon given command of ships. He knew the eastern Mediterranean very well and used this knowledge to write a sailing directions of the entire Mediterranean. The original manuscript of this work is kept today, together with the original manuscript of his autobiography, at the Spanish National Library in Madrid (Biblioteca Nacional de Madrid).
After six years he returned to Castile where he applied for and got a commission as an ensign and he visited his mother. His orders were to recruit his soldiers, as was customary then, and, under the command of his captain, go to Extremadura. There is an obscure incident where, in the small town of Hornachos, he found a cache of arms in a house where one of his soldiers was quartered. He was told by the local authorities to say nothing but years later he was accused and tried for plotting a rebellion. He is not very clear on this incident and it could well be that there was more to it than he intimates.

A woman from the public house falls in love with him after she sees him involved in a fight and joins him and follows him with his army but his captain tries to rape her and Contreras takes revenge by almost killing him. Contreras then escapes to Madrid where he gives himself up and explains what happened. He is exonerated and given order to return but most of the soldiers had deserted.

After some time of soldiering he becomes a hermit and lives that life until he is arrested and tried for the incident of the arms at Hornachos.

He continued to have an adventurous and active military career which took him to many parts in Europe, rising to the rank of infantry captain. He also became an accomplished sailor and sailed all over the Mediterranean where he encountered many adventures. He also sailed to the West Indies where he encountered and fought the ships of Sir Walter Raleigh. For a time he was the governor of a small city in Italy. In Italy he married a Castilian lady but, having become suspicious of her faithfulness he spies on her and laconically says "their fate was that I found them in bed together and they died". He was present at the eruption of the Vesuvius volcano of 1631 and helped save some lives. He was befriended by the poet Lope de Vega who, having heard his tales, was probably who prompted him to write his autobiography.

She's a killer rat!
She's a Killer Queen
Gunpowder, Gelatine
Dynamite with a laser beam
Guaranteed to blow your mind
Anytime !!.

Paella (Spanish pronunciation: [pa?e?a]) is a rice dish which originated in Spain's Valencian region near lake Albufera, a coastal lagoon in eastern Spain.[1] Many non-Spaniards view paella as Spain's national dish. Most Spaniards however, consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identity symbols.

There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta); but there are many others as well. Valencian paella consists of white rice, green vegetables, meat, snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables and sometimes beans.

Most paella chefs use Calasparra[2][3] or Bomba[3] rices for this dish. Other key ingredients include saffron, and olive oil.

This dish has gained considerable popularity throughout most of the Spanish-speaking world, including the Hispanic regions of the United States. It also enjoys moderate popularity throughout Western Europe.

Eels in 'all i pebre'

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Ingredients:
Ingredients for 4 people: 1kg of eels 1,5 dl of oil 50 g of onion 50 g of flour sweet paprika 1 chili pepper 3 or 4 cloves of garlic 1 small slice of toasted bread 10 to 12 almonds parsley salt ½ l of water

Preparation:

Wash the eels in cold water and remove the heads and the tips of the tails. Wash them again and dry with a cloth. Once cleaned, cut them into pieces measuring approximately 6 to 8 cm Aside, crush the cloves of garlic in a mortar and add to an earthenware dish when the oil is hot. Dice the onion and when the garlic begins to fry, add it along with the flour and the paprika, stirring at the same time. Also add a fair amount of water, but bear in mind it must not cover the eels, which will be added when it comes to the boil. Once the eels are in, simply add salt and chilli pepper, the amount depending on how spicy the stew is intended to be. Leave everything to cook for 15 or 20 minutes. Five minutes before it is cooked, add the almonds, parsley and the toasted bread, crushing it previously in the mortar.

I wanna go out tonight
Come a little closer to the city lights
Levitation aint your only friend
Levitation coming back again
Feel a burning in your body's core
It's a yearning that you cant ignore
Now I wanna go out tonight

S-s-super-rat and hold on tight
He's convinced himself right in his brain
That it helps to take away the pain
Hey, Anacardo
Hey what you say Anacardo!

Jamón serrano (literally mountain ham) is a type of jamón (dry-cured Spanish ham), which is generally served raw in thin slices, similar to the Italian prosciutto crudo. A foreleg prepared (and eaten) in the same manner is called paleta.
Contents

Fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called mountain ham.


The majority of Serrano hams are made from the "Landrace" breed of white pig and are not to be confused with the much more expensive and entirely different Jamón ibérico. These hams were known as a delicacy even in the days of the Roman Empire.