Seafood Paella

A goodbye dinner for Rebecca and my parents as the might before they make their way back to Virginia. The app was salmon caviar atop neufchâtel on a toasted baguette. Served with champagne.


For dinner: paella of squid, sausage, country ham made locally (thanks, John), clams, shrimp, peas. Started with a sautee of onion, garlic and scallions. Added saffron, chile, paprika, and Rosemary. 2 cups basmati then added all the seafood along with a quart of chicken stock. Brought to a boil then simmered. Tasted excellent but the rice got too gummy. Any suggestions out there? Also served: a salad of acacado, scallions and tomatoes with a balsamic vinaigrette.


Happy New Year, everyone!