« Romancing the Potato: Roasted Potato Wedges | Main | Paella with Chicken, Sausage and Peppers »

Wednesday, August 24, 2016


Feed You can follow this conversation by subscribing to the comment feed for this post.

Chris J

I sold Spanish imported foods, paelleras, and other items for a couple of years and consequently, I can say that this is one of the best descriptions on how to prepare Paella ever. Well done. Personally I'm not a fan of placing the paellera in the oven to finish as stovetop or butano has always worked for me.

I liken making Paella to making an omelet,usually something made on the spur of the moment. But of course, I would always have Paella rice, sausage, etc. available in the pantry or freezer. One time I actually used bacon as a pork 'substitute' and it went markedly well with the shrimp.

The comments to this entry are closed.

Most Recent Photos

  • IMG_5625 (3)
  • IMG_5625 (4)
  • IMG_5596 (2)
  • IMG_5595 (4)
  • IMG_5592 (2)
  • IMG_5591 (2)
  • IMG_5582 (2)
  • IMG_5574 (2)
  • IMG_4557 (2)
  • IMG_4543 (2)
  • IMG_4531 (2)
  • IMG_4530 (3)