paella cook off

My second tasting challenge will be a bit different, because there is nothing about either dish that I like less or more. It’s more about what is available in the store and what your mood is for the night. Tonight is a very special night for me because I’m cooking out, in someone else’s kitchen and the dish for the night is paella. I will rely on my good friend’s experience and time living with a Spanish family in the Valencia region. From her time here, she brought home the passion and love for Spanish food from her Abuela (grandmother). She was the matriarch in the family and everybody had great respect for her both as a person and as a cook.

I must admit that it was a pretty nostalgic cooking night. Putting these recipes together brought back a lot of memories for my friend about her deceased Abuela, about who she was, what kind of person she was, and what role she played in the family and the neighborhood.
The two paellas we are making simultaneously tonight have a few things in common. They are simple, cooked with deep passion for food, and recall great memories. And, obviously, they both include rice.
I myself can’t decide which one I like better. I love them both. I know that some people who are not big fans of seafood will turn more to the meat version. But if you are like me and love both types of paella the best solution might be to combine them into one! And there is nothing wrong about that. The most important part is to pick the right rice. It has to be short grain. In worst case circumstances when you can’t find paella rice just use risotto rice, but never long grain rice.
Use your paella pan, but if you don’t have one and don’t want to spend money to get a new one, you can always use a Dutch oven but then you will have to adjust the amount of liquid.