So when my real mom came to visit this past weekend and wanted to make paella, I thought it might be a perfect time to try to redeem myself and to publicly and finally say I'm sorry to my Spanish host-mom for snubbing her beautiful homemade paella with the full-bodied shrimp, the head of which I'm sure was what really scared me appetite-less at the time.
Photo: Luca Vignelli
(Only headless shrimp were available at the grocery store.)
The Principles of Paella recently. Because of this, I now know that this step pictured below of steeping the saffron is the "most traditional way of coloring and flavoring paella."
Faena Nueva: New Glazes on New Pots by Adam Silverman at Heath Ceramics. I grabbed myself the middle one below. Sooo coool, right? The show is up through the 25th so if you're in L.A., you should definitely stop by and check it out in person.
For recipe, click here.