Sunday, 29 January 2012

paella


Yesterday's paella. It doesn't include as many ingredients as "real" valencian paella of course, and the protein component is represented by just one type of seafood, which is probably a big no-no for aficionados. It tasted excellent though. The only note to myself that I can make is remember not to use red onions in my paellas any more - they mask the beautiful color provided by saffron strands.


By a funny coincidence, I read a nice text in Russian about "sad eyes of the prawns" among other things yesterday as well. Here it is - enjoy (if you read Russian, that it)

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