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Again boring garden pics? NO!
This is just some leftover of an artichoke.
The big paella afternoon started with chopping,
chopping artichokes, cauliflower ...
Oh, the mussels you do not have to chop, just shop before.
Ant the butcher chops the chicken as well,
the bones need to be included when cooking.
And here we go, this is MY paella: no seafood.
For the seafood paella some ingredidences here,
the white cubes are chopped octopus rings.
There they go, carefully adding stuff to the paella pan.
The prawns had to be cooked separately. Why?
Check your recipes.
The rice added. Note the lineal form.
Boiling boiling boiling.
Still boiling.
And here, ready to be served, with prawns and mussels.
And my "little" chicken paella.
If you like seafood this must taste wonderful!
Big thanks to Tinchen!
Paella takes its name from the wide, shallow traditional pan
used to cook the dish on an open fire. Paellameans "frying pan"
in Valencian, Valencia's regional language. As a dish, it may have
ancient roots, but in its modern form it is traced back to the mid-
19th century, in the rural area around the Albufera lagoon adjacent
to the city of Valencia, on the east coast of Spain. (Wikipedia)
Miss Alice brought ensaimada de cream quemada
from Campos. Excellent! Gracias.
The ensaïmada de Mallorca is made with strong flour, water, sugar,
eggs, mother dough and a kind of reduced pork lard named saïm.
The handmade character of the product makes it difficult to give an
exact formula, so scales have been established defining the proportion
of each ingredient, giving rise to an excellent quality traditional product.
The name comes from the Catalan word saïm, which means 'pork lard'
(from the Arabic shahim, meaning 'fat'). (Wikipedia)
