Once the stock came to a boil, a kilo and a half of rice went into the pan at 5:00 and was done by 5:25 or so. After 15 minutes of resting under a couple of towels, we all dug in, scraping big hunks of the crunchy socarrat off the bottom of the paellera.
|Rear to Front: Chicken Wings, Salvadoran Chorizos, Red Prawns, Mussels|
|Figs, Goat Cheese, Jamón|
|Mixed Olives, Peppers, and Lupini|
|Red Pepper and Onion Tortilla|
|A Nice Tempranillo (Tinta de Toro)|