Paella This is another

Paella

The Search

In 1989 my wife and I went to Spain to search out the best Paella. Most were obviously for tourists (don't get me wrong they were still great). Just about all of them we saw, and especially along the Costa Brava (Mediterranean Coast close to France), were made in a similar manner. The restaurants would begin these huge 3ft to 5ft in diameter pans (tons of fun to watch) around midmorning and this was made for the days crowd. Problem is, when the Paella was gone, it was gone and that was it. These Paellas, although fun and fascinating to the eye were rarely a treat gastronomically. The ingredients were simple and the flavors were good but unless you were there within a couple of hours or so after it was finished, the texture was, well let's say it's not just the fault of the health department that it hasn't particularly caught on in this country, and there was no guarantee you would get any of the crunchy bits at the bottom of the pan (the best part). We did find one just outside Barcelona in a small unassuming place (down the street, behind the..., turn left at the snail farm..., and then count 3 power poles and it's just up the hill...i.e. I don't remember how to get there.) Paella is just one of the classic dishes we enjoy featuring at
The Black Sheep.

We make ours;

For 2