Sweet Potato Chronicles: Guest Blogger Natalee Caple's Nostalgic ...

Paella is a rice dish that originated in Valencia, Spain in the mid 19th century. It is a very sexy dish that can feed a large group and be adapted to the simplest or the most exotic ingredients. I do not know if I cook a paella when I am emotional or if paella cooking makes me emotional, but I link to the paella with people I love. He was one of the first dishes I made for my husband, one of the last dishes I made for my grandmother and it is my go-to for special visitors.

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1. If, however, you fancy cooking a paella for four, six, or even 12 people, it is necessary to buy the right-sized pan. We like the black enamel paella pans with white spots we buy from The Paella Company, who will also give good advice on what size pan
2. I recall spending a frustrating few weeks trying to source Spanish chorizo, Cantabria tuna, Bomba rice, smoked piquillo peppers, pimenton, a large paella pan and a half dozen bottles of Albariño and Tempranillo. Last week I walked into Stone Creek
3. Cuban-style paella, for example, is similar to Asian fried rice. Even the paella pan resembles a wok. Look more broadly across Latin cuisines and examples are plentiful. Churros and Chinese crullers are both crispy deep-fried dough sticks.
4. But before we got that, we had to read many, many comments about the right way -- and the wrong way -- to make this dish. Wow, those are some uptight paella eaters! I thought I was persnickety about food descriptions. For those who think paella can
5. But the winner of the night, both in terms of efficiency and crowd-pleasing, was Julian Serrano. He offered huge pans of paella, with so many chunks of sausage (!), and let the crowd serve itself. Put it another way: ALL-YOU-CAN-EAT-PAELLA.