Browned both sides of the chicken thigh and removed it. Then the chorizo, and took it out. Did the onions in the leftover grease from both meats. Added the rice, Saffron in boiling water, and vegetable broth. When the rice was getting close, added the seafood. Added a bit more broth, after a taste test. Then turned up the heat to get the Soccarat - burnt rice bottom, Very redolent of Saffron and garlic 😋
Fight on, Cook on, Eat on
Randy
looks wonderful .. how did you like seafood , chorizo and chicken flavors together ? Did the soccarat come out the way you expected?
also , would you have used less saffron and garlic. Did you eat the chicken and Chorizo by putting it back into the plated paella.
I overdid the Soccarat as it was a bit too burnt tasting. Overall, great flavors though.
alright buddy … I’m making notes. My mouth is already watering.
I ate my last bowl of cioppino, gazpacho this evening … just as wonderful as warm. After the Zometa pain train leaves the station in a few days, I’ll start looking into paella.
This stuff is almost food porn yayahahahaya. How good for at home QOL experience’s…. Kewl stuff.
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Good morning,later this week, I'm gonna just do the rice and the 4x broth, just to check how it comes out. And I have extra Chorizo, will do the Huevos Rancheros also
Mahalo Randy
PS, I still had Cippiono sauce, and I used that to flavor the rice
kewl …. This is absorbing and interesting stuff with a fun gastronomic payoff yayahahahaya. Way better than just sitting on a couch Debbie downer style.
I’ll be watching for your updates bruddha. This week I’m entertaining my guest Mr Zometa. Hoping he will move on by end of week. The change in infusions , tri-monthly instead of monthly means I’ll have thanksgiving and Christmas free of Zometa sickness for the first time in 4 years. Gonna be great. For us it’s all about QOL lifestyle activities ….. delving into the culinary arts is great for taking our minds off “ things “ …. Looking forward to a high quality culinary QOL time that starts today, Halloween , and goes thru new year. what better time to immerse yourself than the Holidays !
Have a good one bruddha ….
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And stay out of the way of the lady with the cast iron pan! 🔨 😆
” real “ good advice …. You have no idea. Yayahahahaya yayahahahaya. 😵💫😵💫😵💫
Absorbing? Just like the rice taking up 4 x the liquid for the Paella.
Yay for a quarterly Zometa vs monthly. That's gonna be so wonderful for you to be enjoy Holiday Eating Season!!
Let's hear it for the QoL posts, whatever they entail. We gotta get our concerns pushed outta sight.
Come guys get onboard the QoL Train, esp with the Holidays coming
Fight on, QoL on
Randy
You've got that right! Cooking and baking are my therapy, but not so good for the waist line! 👩🍳🥘😁
yea it is ….. I worked as 2nd cook back in my late teens ( basically prepping for the Chef and cleaning up after him ) , liked it but didn’t see a living in it for me. Fun now tho. Yayahahahaya
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Same here, 13 through 18, moved up to chief cook and bottle washer. LOL! Between learning from my Momma and the restaurant, my stuff turns out halfway edible, or so I'm told. I somehow managed to graduate w/honors even working as much as I did. Through all that, I decided I didn't want to make a living at it either! Went on to engineering, etc...but my favorite was lab assistant! 👩🔬🔬🧫.
Your paella made me drool dockam !🍽️
When I went to CA from Hawaii, my Mom gave me a book with handwritten mostly Chinese/Hawaiian recipes. Didn't work as a chef but had to learn how to cook for myself, once outta the dorms. Being a starving student meant salvaging any food that may have been cooked incorrectly. Then a few decades cooking for the 5 kiddos, they're all grown and gone now.
I'm glad that my paella pic made you drool, but the pic below looks yummier 
Now, I'm all alone again naturally : youtu.be/D_P-v1BVQn8
Fight on, Cook on
Randy
yayahahahaya. Times have changed , nowadays cooking has been glorified on TV and in shows ….. dozens of cooking contests, how to’s. etc. . …. But they don’t show the long hours, ultra stress of meeting a rush hour, and hard work preparing and esp cleaning up, 6-7 days a week … up and prepping by 4:30 a.m. for a breakfast rush. Stupid little break in mid afternoon. I worked In a busy restaurant, big staff …even the chefs didn’t make “ all that “ money wise. It’s a hard life for most kitchen workers.
Lab is an interesting job, and can be rewarding if it’s a medical lab or research jobbie and the pay is dramatically better yayahahahaya. Plus the humanities angle .. how good is that .
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Yea, crazy and stressful!! Bourdain exposed that side with his book: amazon.com/Kitchen-Confiden...
Here's one we made a couple of years ago - shrimp, scallops, clams and chorizo. Makes me long to go back to Spain.
Oh Heck yeah, that looks so delicious!!!
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