This is attempt one at Spanish Paella. The downside? I couldn’t find paella rice at the supermarket. Took the advice of one of the readers on epicurious and substituted brown short grained rice. Big big mistake. It takes twice as long to cook. I would probably use risotto in future, or head to Culina, to attempt to find the correct rice.
Even though the paella took much longer than usual to cook, and I had to change the method of cooking from oven to stove-top, it still tasted mighty good. If I had used the correct rice, it probably would have tasted alot better. Well, well, there’s always attempt two isn’t it?
The meats used in this paella were chicken and italian spicy sausage. The seafood were prawns and salmon (an attempt to finish using up the salmon from last week’s sashimi). Instead of paprika, I used espilette that we had bought from France. Espilette is a spanish red pepper. Here’s a close-up of the paella.
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