Spanish Paella: One pot meal

Paella is another thing I adore, being from Miami, where it’s always been very popular among the Cuban population. It’s so simple and versatile, in that you can use any seafood, any pork or poultry, any sausages. All you need is a paella pan - which I bought years ago and use a lot for many dishes requiring a large pan with a tight fitting lid -  or a large wok.

It’s also a great way to feed a lot of people at a party. Hmmmm. I’m entertaining tomorrow night, and this could really be the answer.

Everybody can have a bit of the what they like.

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Although Paella is traditionally Spanish, you’ll find delicious variations throughout the Basque country, southern France, as well as Central and South America.

This is a very forgiving dish when made like this at home. Even the rank beginner can look like an accomplished chef.

Serve a nice red wine ( Spanish if you can ) or even a Sangria, crusty bread and a crisp, fresh green salad with it. Dessert should be simple, such as fresh fruit.