Ok so I admit it, I'm scared to make paella. Are any of you going to do it? They make it sound so... er... importante. Muy. Like you need a paella pan, and snails from Spain. And you know what? I have never even eaten la paella. What if it just tastes like Uncle Ben's with saffron? It's a lot of work and maybe la paella just isn't something to write home about in the first place. Still, I feel like the Spanish Table Kookbook Klub wouldn't be autentico without a paella. I'm torn.
Today I am going to the Spanish Table store in Berkeley to see what she's got. Hopefully I will be able to find the Spanish wines that the sangria's call for, but I also want to get some really flavorful Spanish olive oil. Yeah I also want one of those cute flamenco aprons. Perchance I will ask about La Paella. (I'm sorry, but I'm going to have to insist that we all refer to it that way.)
Do you know what you are kooking yet?
Katy
The New Spanish Table, Anya Von Bremzen
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