Paella

I've become a bit fixated on saffron since discovering paella, and am finding lots of uses for it. The problem of course is that saffron is expensive.  The last time I bought it in my local supermarket, a .06oz bottle…

This is the (half-eaten) result of my second try making paella.  It still needs a few tweeks but the flavor was outstanding and I am pleased. What I di differently: More saffron.  I was originally advised to use a 'pinch'…

Here is the result of my first attemot at making Paella.  It has chicken thighs, green beens, artichoke hearts, and red bell peppers: I used Bomba rice and though I was made aware that I needed 3 cups of liquid…

Tomorrow night's dinner:

It is time for me to learn to make a good paella. Many years ago on a business trip to Barcelona Spain I was introduced to paella.  It was brought to our table in a large shallow pan (that I've…