I can't say I loved this paella, though I could see the paella potential. The first problem was that my doctor forbade me from eating any more experimental seafood until I've seen an allergist. Since I live in the land of snail-slow health care, that will be never. (I miss the days of medical nepotism in which my pa made a call and I immediately saw whichever specialist was best. I didn't even know what I had!) So I was already sub-enthused about my paella options while admiring everyone else's lovely shrimp and mussel dishes. What's a paella without a big, whole, kinda-creepy-looking shrimp sitting in the middle?
The second problem turned out to be the smoked paprika. I shouldn't have used it. It turns out I don't like it much.
Nevertheless, the paella was certainly pretty and well appreciated by the man-appetite. I wrote out the recipe that I semi invented so that I'd be able to share it later, but what I thought would be a useful shorthand isn't. Here's the what I wrote:
marinate chicken in lemon and paprika
cook sausage, cut into medallions
fry chicken
fry sausage
fry onion, red pepper, tomato, garlic
add rice
add stock, saffron, salt
blah blah blah
add meat
add peas
It starts out decipherable but then kind of goes awry with the 'blah blah blah'. That's okay, though, because I don't think I'll be making it again. Delicious as it probably would have been without so much paprika, I prefer a good risotto. And wine seems like a better investment than saffron.
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| Apparently, it's supposed to be sort of crispy on the bottom. O.o |
Wait, I can improve it!
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| So much yummier and more authentic! |
"Our Daring Cooks’ September 2012 hostess was Inma of la Galletika. Inma brought us a taste of Spain and challenged us to make our very own delicious Paella!"
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