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)
More photos of seafood on Shutterstock
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