By Mary Anna Violi | @MaryAnnaVioli
My friends Eric and Eduardo are spending six weeks in Barcelona this summer. To say that I am envious is something I must confess I am. Eric and I have been corresponding and the first thing that charged to the forefront of my brainbox was Paella! If the Spanish had no other delicacy in their vast gourmet repertoire besides Paella, I would not be morose. Paella I could eat every day and be sated. The mélange of saffron rice, shellfish, white wine, vegetables, and wedges of lemon make my culinary heart skip a beat. There are meat versions of Paella with chicken, pork, and rabbit, but my Paella loyalties lie with the seafood version. The following link is to Mark Bittman of the New York Times’ Magazine and Dining section for his Paella Master Recipe.
Variations on Paella abound up and down and across Spain, much like the variations on a theme of France’s Cassoulet. It depends on the region, the available ingredients, and on the cook. Recipes are open to additions and deletions on the primary recipe offer the cook an array of possibilities. Eating Paella on a sultry summer night, drinking a crisp white wine, and listening to the soft strains of guitar music make me happy.
Don Quijote is an exquisite Spanish restaurant in Valparaiso, Indiana. The chef creates a true Paella I yearn for and for which I am willing to drive the distance to partake of its splendor. Since I am a casserole aficionado, Paella appeals to me greatly. The seafood version takes me back to the warm beaches of Spain on starry nights, as I slowly ate and drank with friends. With each bite, may Paella transport you too, to the seductive rhythms of Spain.
Ciao for now.