I just got back from Margarita Island where a bunch of us guys went fishing and beaching. Its all quite fuzzy now...BUT....I remember looking at the TV screens while waiting for our incredibly tasteful Paella and seeing the score University of Florida 70-something George Mason 50-something AND THEN.....the Paella came!!!.....sorry but the smell of that delicious dish filtrated through my nostrils like a welcoming whiff of intoxication to my palate.....it pulled me from the bar into a orgiastic and salacious trance of eating the best Paella I have ever tasted in the world. But......congrats to all Gator fans is merited....I wouldn't have changed a thing......(being pulled from watching that nite).....but I am sure some of you were joyous in the results. Lessons learned....when in Margarita....head straight to Restaurante Fundadero....you already know what to order. The Gonz....has Lil G been behaving? 8)
Little G has vanished just as quickly as The Miami Heat are choking!! Funny how those things work :!: :!: jif
Hey did you get back in time to watch the Pistons beat up the Heat last night? It's getting to be old hat.
Guess when they play in Detroit they can't win and when they lose in Miami they're hurt. Hope they have the balls to show up in the playoffs ( assuming they can get by the first round.)
You guys need to get out more :wink: Paella is one of the most famous Spanish dishes. If you ever find yourself in a Spanish restaurant that serves paella give it a try. You'll love it. The pictures above show the Paella in its cooking dish, then served in a plate ready to eat. In researching paella recipes I found that there was no one-way of making paella. Every chef has his own way of making it and the list of ingredients is different as well. The recipe here is inspired by the others I read and customized for simplicity. Feel free to experiment with the ingredients by adding your own favorites. Paella is cooked in a wide and short pan where the sides go up 4 to 5 inches, the more surface the better. Many of the toppings are added as a last step at the top of the paella. This recipe serves 4 Ingredients: 1/2 cup Dry white wine 1 ts saffron (azafrán) Olive oil or Pam 1/2 cup chopped onion 1 cup long grain rice or yellow rice with zaffron (Mahatma is one brand) 1 red bell pepper 1 orange bell pepper 3 cups chicken stock 6 oz breast of chicken, skinless 1/2 lb fresh shrimp 1 lb mussels 2 lb clams 2, 3 oz lobster tails 1/2 cup artichoke hearts 1 cup frozen peas 1/2 cup chopped tomato
It's seafood and vegetables cooked with rice. Sometimes sausage or other meat is mixed in. A close cousin is jambalaya. Rick
Paella is the most tantalizing smorgasboro of numerous food tastes blended into one salacious eating experience....Warning......eat it with a loved one or a very close friend. Paella was the food of Spanish Royalty on celebrated holidays or festivities The Gonz ======================== Seafood Paella From Seafood paellas should be made with a variety of fish and shellfish, each adding its own flavor and texture. Always include jumbo shrimp, mussels or clams, and a firm white fish such as monkfish, halibut, or sea bass. Seafood paellas are often served with a cold, fresh, dry fino sherry; however, a zesty, dry California Sauvignon Blanc works well, too. Broth: 3 cups water 1 cup dry white wine 1 teaspoon saffron threads 2 (8-ounce) bottles clam juice Herb Blend: 1 cup chopped fresh parsley 1/3 cup fresh lemon juice 1 tablespoon olive oil 1 teaspoon dried tarragon 2 large garlic cloves, minced Paella: 1 pound monkfish or other firm white fish fillets 16 unpeeled jumbo shrimp (about 1 pound) 1 tablespoon olive oil 2 cups finely chopped onion 1 cup finely chopped red bell pepper 1 cup canned diced tomatoes, undrained 1 teaspoon sweet paprika 1/2 teaspoon crushed red pepper 3 garlic cloves, minced 3 cups uncooked Arborio rice or other short-grain rice 1 cup frozen green peas 16 littleneck clams 1 (7-ounce) jar sliced pimento, drained 2 tablespoons fresh lemon juice To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat. To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside. To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through). Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently. Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes. Yield: 8 servings (serving size: 1 3/4 cups paella, 2 shrimp, and 2 clams)
8) That does sound good. My dining experiences have been rather limited. I didn't even know what jambalaya was until about 10 years ago. I'd never heard of that either. In fact, I've never seen a Spanish restaurant anywhere. I think the closest we have is Taco Bell. Everything they serve there goes well with a zesty bottle of Thunderbird or Night Train...