Paella, let's see how we get here.
Let's get started.
On the left, the chicken for the stock. On the right, the pieces that will be in the dish.
I'll add this to the stock.
My stock is going!
I like to use a mixture of extra virgin olive oil (for the taste) and peanut oil (to raise the smoke point)
This chicken is done on the outside. It will finish cooking in the rice later.
Adding a little white wine to the stock
I put the shrimp in for just a few seconds, to absorb flavor, not so much to cook. I'll now let it marinade in white wine.
Onions and garlic. Basic to any good cooking.
The chicken left over from making stock. I can make enchiladas with this, or chicken salad.
Some red and green pepper, some onion, some garlic, some chickenparts ... what?
I rinsed the rice, a little more than two cups, probably (I didn't measure!)
Okra, would not be an ingredient in Valencia ... but we're in Carolina, son!
Azafrán, Saffron, gives paella its yellow color, and a certain flavor.
Paella, on the stove
Friday night, crossing the river heading into downtown Pittsburgh.
On Friday evening I went to see the Bob Mintzer Big Band, one of the great big bands in all the land. They rocked the joint! Pure heavy metal (saxophones, trombones and trumpets)
All the sax players could double, either on flute or clarinet.
Tacos al pastor. Just about perfect. From Mendoza Express, a little joint on the corner, run by folks from Acapulco.
My hotel room had a fridge. This is the champagne of beers.
The lovely view from my hotel in Greentree (a few miles from downtown).
Franco Harris, making that miracle catch against the Raiders almost 40 years ago. I've never been anyplace as football crazy as Pittsburgh.
My ride home
