Look at all that deliciousness. Paella made by friends last weekend, with expertise from Lucio, whose father is from Spain. There is a lot of prep work, but the cooking part isn’t too tricky. Using the packages of yellow rice is an option instead of purchasing saffron, which is SUPER expensive.
This version had chorizo and shrimp. The rice was simmered in chicken broth and tomato sauce in a separate pan. The chorizo, peppers, garlic and seasonings sauteed in the paella pan with white wine, the cooked rice and shrimp stirred in to finish.
Many traditional recipes include clams and mussels.
Sometimes, there is a giant pan of paella simmering at Alive After Five in Downtown Boise.
The Basque Market in Boise cooks up a pan every Friday for lunch. Here’s the link to their recipe (third recipe on the page, you may need to scroll down).
Oh, and the pinball. The evening was topped off with pineapple cake.
~Debbie