yep, that's right! i'm practicing those "wife skills" and actually making dinner instead of just eating cereal or mac and cheese from a box.


alright! who wants to marry me!

Me me me!!!

I love paella!

i hope you really love because other than a mean salad dressing chicken, that's all i know how to make.

JasmineFire said:

It's a start.

bkw said:

i can make pancakes, too! i'm a regular julia child!

Poem, by TheFrog.

"I
Adore
Paella.
Please can I
Have some?
Ta fookin muchly."

Is it seafood paella?

TheFrog said:

i can't wait to eat it.

Are you still running around naked?

2the9s said:

actually, i didn't run around naked all weekend. i don't know what's wrong with me.

You need 2 make an 11 course dinner now


Heheheh YAAAAAY...i'll eat it so long as it has no red meat or pork in it!

I've never made Paella, but I like it!

the recipe says that it's supposed to be done now, but the seafood still looks uncooked. i'm going to let it cook some more. i don;t need to get infected with vibrio!

i think i need more practice. it was okay but it could have been so much better.

I have no clue what paella is, but as long as it's good, I'll marry you.

it wasn't that great, but i'm still marriage material.

JasmineFire said:

OK, then I'll be the cook. I cook a mean Domino's.

MrSoundMan said:

lol. sounds like we're on the same level when it comes to cooking!

JasmineFire said:

I can cook all kinds of take aways

MrSoundMan said:

i think i'm in love!

JasmineFire said:

and I'm still single! TA DA!!!!!

bkw said:

ahem! aren't you already married, brett!

okay, final verdict on the paella. i just reheated some for lunch and it is delicious. so day old, reheated paella is now my specialty!

mrsbkw said:

Look over there, it's a low flying pig!

*bkw runs for his life



panic edit
[This message was edited Mon Apr 26 17:24:44 2004 by bkw]

JasmineFire said:

I'm trying to diversify my cooking skills too. Best of luck!

what's paella?

Handclapsfingasnapz said:

Introduction:
Paella is one of the most famous Spanish dishes. If you ever find yourself in a Spanish restaurant that serves paella give it a try. You'll love it. The pictures above show the Paella in its cooking dish, then served in a plate ready to eat.

In researching paella recipes I found that there was no one-way of making paella. Every chef has his own way of making it and the list of ingredients is different as well. The recipe here is inspired by the others I read and customized for simplicity. Feel free to experiment with the ingredients by adding your own favorites.

Paella is cooked in a wide and short pan where the sides go up 4 to 5 inches, the more surface the better. Many of the toppings are added as a last step at the top of the paella.

This recipe serves 4

Ingredients:
1/2 cup Dry white wine
1 ts saffron (azafrán)
Olive oil or Pam
1/2 cup chopped onion
1 cup long grain rice or yellow rice with zaffron (Mahatma is one brand)
1 red bell pepper
1 orange bell pepper
3 cups chicken stock
6 oz breast of chicken, skinless
1/2 lb fresh shrimp
1 lb mussels
2 lb clams
2, 3 oz lobster tails
1/2 cup artichoke hearts
1 cup frozen peas
1/2 cup chopped tomato
Pre-cooking:
Preheat oven at 350*
Let peas defrost
Chop the onion, tomato and bell peppers
Peel the shrimp (this is a science of which we can talk some other time)
Cut the chicken in small cubes
Scrub the clams and mussels, discarding any that are open (dead)
Cooking:
Spray the frying pan with PAM or olive oil
Preheat the frying pan for one minute at med-high heat
Sauté the onion 2-3 mins until limp and brown
Add the rice, sauté until golden stirring so it won't burn
Add the wine and saffron (if not already in the rice) and stir until all the wine is absorbed
Stir in the peppers
Add 2 cups of chicken stock, 1/4 cup at a time stirring until the rice absorbs the stock (this is going to take a while)
Add the last cup of chicken stock
Add the cubed chicken
Add the shrimp, clams, lobster and mussels, tucking them in the rice
Bake in the oven for 8-10 minutes until mussels open
Add the peas, tomato and artichokes and bake for 2 more minutes
Tips:
Saffron (azafrán) is really hard to find, and expensive, but is worth getting if you plan to make this dish since it gives the rice a yellow coloring and adds the essence of the paella flavor. Sometimes you can find rice with the saffron already in it, which is much cheaper than buying the saffron by itself.

The smaller the clams are, the better, since they cook faster and are easier to eat.

To peal shrimp easily:

Hold the shrimp so that you can grab it from the back and peel off the legs of the shrimp
Peel off a piece of the shell around the head area
Hold on to the head area of the shrimp and pull the tail, when done correctly the whole shell while come out.

omg...that looks goooood.

Handclapsfingasnapz said:

Think of it as Spanish Gumbo.