Prepping
Sauteing potatoes and onions for Tortilla
Fortifying canned chicken broth with bones, onions and saffron for Paella
Chicken cut up for Paella
Eggs for the Tortilla
Rice and lemons for Paella (tomatoes are just hangin around for the hell of it)
Shrimp marinating in garlic, sherry, and pimenton (Spanish smoked paprika)
PreparingSauteing chicken in Paella pan
Making flavor base with onions, garlic, roasted peppers and chorizo sausage
Cooking the Tortilla (the cooked potatoes and onions are mixed in the eggs then put in the pan)
Paella with rice, chicken and stock added
Tortilla flipped over
Serving
Tortilla and Garlic Shrimp First Course
Finished Paella
Wild Jill brought this totally phenomenal homemade cherry pie (my favorite and she didn't even know it!)
9 comments:
Looks yummy! But was there any other meat in the paella other than chicken?
Just the chorizo - I was just throwing this together with what I had on hand.
When is it you're coming to the Minneapolis area for your ....ummmm... annual Minneapolis area hike? Remember? You promised to stop over and cook up an impromptu delicious signature De-I dinner. Just let me know. I'll get it on the calendar so we'll be sure to keep the weekend open.
Ah yes Terri - hiking the mountains of Minneapolis - always the hit of the summer.
I will come but it has to be a secret.
Did you cook the shrimp? How?
I wish I could cook such a meal impromptu.
Bernice - yes the shrimp is very quickly sauteed.
That appetizer looks like a meal all by itself!
Dude... this is the kind of cook book I need! Lots of pictures! I might actually be able to follow a recipe then!
As a side note, based on what I've read from your blogs since I've been a loyal fan, I've gathered that food seems to taste better when it's hard to pronounce. Would that be an accurate conclusion?
Mike - I'm actually going to give a cooking class to the wife of Gaius Derf (Agent W) this summer. Feel free to attend!
And of course - even if you're making hamburgers doesn't biftek hachee sound so much more classy?
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