To: TexanToTheCore
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.
183 posted on
05/13/2003 6:38:05 PM PDT by
DeFault User
(ils amics de lo rat penat)
To: DeFault User
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.
184 posted on
05/13/2003 7:22:14 PM PDT by
Luis Gonzalez
(Most goldminers used to blame stuff on the ass.)
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