[DeFault User]

Paella can be an art form. I haven't taken the time to make it or arroz con pollo in several years, but this thread has fired up my taste buds. The Valencia native I knew who made it could cook it with most any kind of poultry, meat or seafood or combination.

One good drink with paella is sangria (accent on i). The way I used to do it years ago was get a big jug of cheap red wine (burgundy is good), pour it over a pitcherful of fruit (whatever you've got, let it soak up the flavor for a day or so, then when serving cut it with a lemon/lime soda and add a splash of vodka or brandy if you've got it. Oh, we had some good parties with that stuff.

[Luis Gonzalez]

There's a new restaurant in Sunrise (basically West Ft. Lauderdale) with a young and very creative Spaniard who chef/owner.

I made him a deal.

I am having dinner there for Father's Day. He will make me a rabbitt and partridge paella, if I bring my last bottle of 1948 Grand Duque de Sevilla Burgundy and share it with him.

I can't wait.