Icarus's blog: "Augurs, Martyrs, and Agnostics"

A knife named Paella.

Alright so... I don't cook for mild mannered folk, or for more than 1 person so

this was a bit of a learning experience.

What we did here was made a chorizo paella (at the insistance of my mother for something "Spanishy")

And we had just come back from the hottest damned trip to the farmer's market

ever.

Like a parking lot next to the furnace of hell.

Alright

so I had 1 1/2 anaheim peppers diced

1 clove of garlic minced

1/2 a white onion diced (would've preferred red)

3 cups of rice (this turned out to be WAY too much rice for 3)

2 standard sausage size chorizos (y'know how sausage comes in the packages at ze markets and such- something that would fit on a bun)

1 ... crazy dry aged salami from a specialty market that tasted like game and spice and deliciousness (again about standard bun size)

6 cups of chicken broth

1 teaspoon of tumeric, curry powder, 2 teaspoons of cumin seeds, 3 teaspoons of paprika, 1 teaspoon of red chile pepper 1 teaspoon of tomato paste

1 fist sized tomato, crushed

barely a pinch of salt to start the vegetables caramelizing

and some bacon drippings

Long of the short?

Less rice, more meat, but very flavorful.

I did my thing where I just throw ...

everything into a pot in increments, oil, vegetables, salt, meat, then rice got the rice a little toasted, the meat browned, the vegetables translucent and I added the broth and spices, brought to a boil, covered, simmered for 20 minutes.

Shabazzle.

Then I set up a condiment bar

salsa

olive oil

salt/pepper

paprika

fresh parsley

green onions

pecorino romano

I didn't add any salsa myself. In fact I mostly just went with the cheese onions and parsley

the crisp/fresh stuff added a good thing to it since it was all pretty rounded in spice and fluffiness by itself>>

*scratches his head*

right- I normally put black beans in this sort of thing along with the minimal meat, but for this crowd

I should've just doubled the meat and took out about 3/4 cup of rice.

Oh well. Leftovers for lunch tomorrow, and maybe some beans (and corn despite that not being authentic for Spain)

some lunatic asked me if I wanted a can of black olives in the dish

so I swore

a lot

NEVER canned black olives.

In anything.

Ever.

But olives and olive oil totally go in this >>

should've remembered the olive oil.

And yes.

Chorizo and sweet peppers are magic >>