paella

[cellio]

I tried a new recipe for "vegetable paella" tonight. (We will set aside the question of whether that is an oxymoron.) It was pretty yummy; I think it's a keeper. Ralph, it's in that vegetarian cookbook you gave me, in care you're curious. Next time I will decrease the salt.

The rice did not get as yellow as I would have liked. I used enough saffron and I bled the color out of it appropriately; I think there was just too much other liquid in there, or something. I'll have to think about how to modify it.

Comments

Re: saffron yellow

[cellio]

Let me know if the rice steamer works. (I don't own one.) You should also check to see if the kitchen you'll be using has this gadget I was describing; I got the impression that it might be kind of unusual. I've only cooked one feast (so not a lot of experience to draw on), but I've helped in several kitchens and I don't think I had ever seen something like that before. I'll try to remember to ask Johan what it was.

One thing's for sure: the risk of burning the rice was way lower using that thing. I had gone to the event with the plan of using a big pot; what we actually did was improv once we realized what that thing was.