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| author and friends (including the paella maker) many moons ago in front of a giant paella pan that is used to make a village-sized portion at festivals. Faces obscured to protect the young and foolish. |
Simply put, one of my favorite dishes in the world from the year I spent in Spain before college. There are different styles by town/region but the basic template is saffron rice, vegetables, and proteins: in this case chicken, string beans, tomatoes (fresh from the vine), seafood and peppers, cooked to a delicious crisp. I had the great pleasure to stop and visit an old friend on a road trip and the amazing meal he made me filled me up wonderfully and took me back . . .
