¡buen provecho!

Being an Indonesian, I thought I had tried all the types of rice there is.. White rice, brown rice, red rice, black rice, yellow rice, sticky rice, fermented rice, coconut rice, rice cakes.. countless of different nasi gorengs.. and the list goes on!  So this made me a bit skeptical and hesitant when opportunities came to try risottos and paellas at restaurants in the past, as I would've already had eaten rice all week and would've wanted a change. But out of encouragement from friend Hongi, I FINALLY DID try some paella last Sunday.. And let me tell you.. what a revelation that was. Such a revelation, in fact. That I bought me a paella pan.

Dictionary Entry: paella

Part of Speech: n

Definition: in Spanish cuisine, a dish of saffron-flavoured rice cooked with meats, seafood, and vegetables. Originating in the rice-growing areas on Spain's Mediterranean coast, the dish is especially associated with the region of Valencia. Paella takes its name from the paellera (paella pan), the utensil in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the paella pan

Origin: 1890–95 - Catalan, frying pan, pot, paella, patella pan, paella pan

Etymology: Spanish Cuisine

Dictionary Entry: paella pan

Part of Speech: n

Definition: a wide round shallow pan with splayed sides and two handles, made of metal or earthenware and used for cooking Spanish paella

Example: The paella pan set comes with rice and saffron

Etymology: cooking

Feeling inspired.. I made my own paella last night. I had just gotten back from a brutal spin class with sister Tania all beat up and hungry.  Even though I knew that paellas take ages to cook and prepare.. you should know that there's no swaying me when I've made up my mind of what I want to cook or eat. But I have to admit.. yes, this was a little ambitious.. I started cooking at 7.20pm and we ate at 9.40pm. Tania and Martin were total sports for being so patient.

I didn't have an element big enough to heat the 34cm wide paellera, so I used two elements and kept turning.. and turning.. and turning..

two hours and twenty minutes later..

we ate the whole thing.

I'll do another blog post with the recipe and the steps within the next few days when I most definitely be making this again. Sorry the pictures are of poor effort. I got too hungry. And it smelt TOO GOOD. 

ps. I have also made my first Risotto two weeks ago. I've made it three times ever since. I'll do a post on it soon.. We just ate it too quickly all those times.. hehe

x