Season of Eating

Paella Valenciana

We no longer engage in a whole lot of holiday-related things anymore. Just too old, I guess.

Except for eating. And possibly drinking. Or the other way around.

And truthfully, I've eaten quite well. Just ask my jeans.

But one of the most memorable meals for me this year wasn't over the holidays. Rather it was an early summer adventure in (tah-dah) Anchuela del Campo.

With Ati, of Wild Cat fame, acting as chef.

So, I'm sure that most everyone knows something about Spanish paella (name comes from the pan, blah, blah, blah), considering it to be a seafood dish with maybe some chicken. Not so fast.

Anchuela del Campo

There is also Paella Valenciana, which originated in the wetlands of La Albufera in Valencia where rice is grown. Think of what wetlands contain - think snails, think rabbits hiding in the grass, think ducks (or chicken) and thus, along with the rice, you have the basis of Paella Valenciana.

Chef Ati & Sous-chef Cholo

Plus you need green runner beans, lima (or fava) beans, tomato, salt and saffron. The debate over the correct type of rice may be a cause for bloodshed for some, but we're not going into that here, because I'm already hungry. Lastly, cooking over a wood fire makes it all the better.

To cook, start with the fire and add the proper ingredients in the right order to ensure that everything is perfect by the end. Simple, right? Also, note the plastic bag in the photo on the right - frozen snails from the freezer case of the local grocery. Now that would be surprise here.

And then it's monitor the fire, monitor the liquids, monitor the rice, check back with the fire and monitor everything once again.

While the rest of us sit around and drink cañas, eat jamon and offer encouragement.

MAY WE ALL ENJOY GOOD FOOD WITH GOOD FRIENDS IN 2019!

HAPPY NEW YEAR!