After being served this wonderful paella a couple of weeks ago, I could not wait to start experimenting with my own. Despite the wonderfulness of having an enormous pan for guests, I figured we’d get more mileage out of a smaller pan, and fortunately La Paella has pans of any size you can think of. And they deliver!

The paella I made is very similar to the one my friend served me, except for a few changes: I halved the recipe because of the differently-sized pan and added a half-cup of chickpeas. I used pre-soaked, short-grain brown rice to improve nutrition (the taste was not compromised in the least). Since I had no artichokes, I topped it with lightly steamed baby courgettes (aren’t they pretty?). And, I also sauteed king oyster mushrooms, which have the look and texture of calamari. It was stunningly delicious and I look forward to inventing more variations.

In other news, I happened upon an estate sale in my neighborhood. Beyond the joys of all the neighbors rummaging through furniture and appliances and chatting excitedly, I was chuffed to find ten beautiful porcelain teacups with botanicals with matching saucers–not a set, each different, but incredibly cute. The whole lot, gold leaf and roses and pansies and all, cost me $20. I look forward to hosting a mad hatter party with vegan pastries soon!

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