Traditional | Paella

paella
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La Paella. This recipe is once again inspired by Claudia Roden’s Cookbook. I will be making a variation on the traditional paella as I’m not a big fan of this (usually) ‘fishy’ dish. Guess I’m still looking for the one restaurant which serves a fresh and great tasting paella dish!

Paella needs to be heated well and evenly. If you have a small stove, you can light more than one gas burner to spread the heat beneath the paella pan.

I’ve chosen to add yellow colouring instead of saffron. The reason for adding the colouring was because I liked the package…. it was so joyful! However, I did miss the look and taste of the precious little saffron threads. Next time I will use the real deal.

The green and white beans used for this dish were not fresh but canned. This was to safe on cooking time as we are in the middle of helping with a move.

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International Cooking Club of The Hague

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TLow_res_Copyright_VDC__VDC5721oday we had our first gathering as the International Cooking Club of The Hague. It was a great success and we’ve shared beautiful dishes of food with each other. What a nice way to meet new people with a passion in common: cooking (or eating?)

I’m posting a link of an ICC member sharing her thoughts on the first gathering. It’s in Italian, but I’m sure Google Translate can be of assistance 🙂