Paella for Cold Days

I will have to eventually complain about the weather. So far I hoped for sunny days. It is the 11th of July and still no sun. Hear me complain: everyone talks about global warming, yet in Brussels all we have lately is rain, rain, more rain. It is July, yet I am wearing a shirt, a sweater, a jacket and a scarf. We have not yet been able to go out and bbq. It feels like winter. 

Now the rant is over, on to more pleasant subjects like the food we cooked recently. Through a turn of events and for a very short period of time, one of us is staying home. That means no late hours in the office, no running to the supermarket for last ingredients, no quickly prepared TV dinners. It means leisurely thinking of food and ingredients, the week menu ahead, the time to actually cook. I know not all the dishes we cook take a lot of time, but cooking when relaxed makes all the difference than cooking after an all day meeting.

Paella. An old and trusted favorite. There always is a certain fiesta feel to paella. Mind you we don’t have the paella pan, but the dish easily adapts to normal frying pans as well. What is different about this particular paella? Nothing much. We followed a true Valencian recipe (as far as you can trust the internet) and got cooking.  What I like about paellas is that they do not take (too) much time, and versatile enough to take ingredients you have around the house. Personally I always make sure that besides the usual (seafood and chicken) I also add chorizo to my paella. I think it gives it that extra kick and spice without overpowering the dish. A good Spanish wine and you are set for a cozy evening indoors, wishing you’d actually be in Spain, outside, complaining about the heat.

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