Tuesday, April 11, 2006

Some "Back-Blogging"...

Paella makes for an amazing dining experience.

The ingredients are hotly debated among the cooks from every district of Spain. Some say that seafood is necessitad. The opposing camp insists that all fruits of the sea are prohibited. (Valencians use only chicken, rabbit, and snails.)

Some place their paella pans on the ground to steam slowly over hot coals. Others cook indoors, placing their pan on a large iron ring fueled by propane. During some street festivals, the menfolk practice the art of paella in the open air,spawning competition akin to Texan chili cook-offs.

Along with the fragrant saffron rice, we've happily consumed this traditional dish prepared with other good things: flat green beans, lima beans, tomato, onion, garlic, crawdads, shrimp, clams, and sausage. In all cases, we exclaimed "muy deliciouso!" No complaints from the Americans in the paella department.

Come to Spain, if only for a taste of paella!


Blogger kb said...

Mmm...paella is good...very good. Though I went for the non-crawdad, non-seafood, veggie version. Mmmm. Did you have spanish tortilla? Yum as well.

So..you know..guess I'll be seeing you in a little bit:)

6:56 PM  
Blogger thisrequiresthought said...

yes, Spanish tortilla at 10 pm. ooof.potatoes, olive oil and eggs before bed.(why, isn't that everyone's

I got a recipe and made it at home, just so I could eat it for lunch.

9:27 AM  
Blogger Darlene Sinclair said...

Ooh...I need that recipe if you please! It was the one Spanish dish I truly loved.

9:50 AM  

Post a Comment

<< Home