Paella:

Mina and I were in the mood for seafood this weekend, and so I decided to make some paella. In Japan, I made it from time to time, always taking full advantage of the fresh shellfish and free range chicken that was available there. Over there, I was always disappointed with the chorizo sausage available, but thankfully Syracuse has a decent selection of andoullie and chorizo available.

Anyway, paella, plenty of saffron, some chicken, some shrimp, some mohogany clams from Maine and some andoullie. Yummy. This time I used a Jaime Oliver recipe that eschewed baking for stovetop treatment along the lines of a risotto. Fantastic.

Alongside, I threw together a basil sangria from a recipe in Food & Wine's August issue and for desert we had an apple juice granita from the same magazine. Another fabulous meal. Tomorrow, Gyros a la Alton Brown!