I'm convinced that paella, along with a great risotto, is what all rice wants to be when it grows up. Thanks to our friends Geo and Edie for providing not one, but two paellera filled with wonderful paella at last night (and Geo, that was a perfect martini!). Both w and I LOVE paella, and any opportunity to indulge in its saffron infused deliciousness is not to be missed. But even if you don't have a paellera (that is what the paella pan is called outside of Valencia. In Valencia both the dish and the pan go by paella) of your own to make it in, here's an awesome recipe that I've done numerous times in my Le Creuset (any heavy dutch oven will work) that absolutely kills it.
Monday, September 22, 2008
Night of paella!
I'm convinced that paella, along with a great risotto, is what all rice wants to be when it grows up. Thanks to our friends Geo and Edie for providing not one, but two paellera filled with wonderful paella at last night (and Geo, that was a perfect martini!). Both w and I LOVE paella, and any opportunity to indulge in its saffron infused deliciousness is not to be missed. But even if you don't have a paellera (that is what the paella pan is called outside of Valencia. In Valencia both the dish and the pan go by paella) of your own to make it in, here's an awesome recipe that I've done numerous times in my Le Creuset (any heavy dutch oven will work) that absolutely kills it.
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