Comments on: Scallops, Pork Belly and Paella

By: Kerri

Kerri — Mon, 20 Apr 2009 14:21:12 +0000

Good luck if you do, MrsE.

Thanks, GC

By: Gourmet Chick

Gourmet Chick — Mon, 20 Apr 2009 09:56:51 +0000

The pork belly and scallop looks really professional and the paella looks delicious even if you were disappointed with it somewhat. Gourmet Chick’s last blog post..Djemaa al Fna (Gourmet Chick in Morocco)

By: Mrs Ergül

Mrs Ergül — Tue, 14 Apr 2009 02:02:38 +0000

On hindsight, I think I have only cooked scallops once! I ought to give it another try real soon! Mrs Ergül’s last blog post..Onion Studded Mashed Potato

By: Kerri

Kerri — Mon, 13 Apr 2009 17:10:00 +0000

Thanks, Su-Lin. I’ll have a read through. I do think it’s impossible to find a truly authentic paella though, due to the regional variations.

You’re right, Caroline. I guess we’ll have to keep on trying until we find something we’re happy with!

Thanks, Lizzie

By: Lizzie

Lizzie — Sun, 12 Apr 2009 17:30:04 +0000

Lucky mates of yours! That looks delicious. Lizzie’s last blog post..Sake Tasting at Tsuru Sushi

By: Caroline

Caroline — Sun, 12 Apr 2009 09:52:15 +0000

Your paella certainly looks the part even if you weren't totally happy with it. I've made paella a lot (and eaten it a lot in Spain, too), and it's one of those things that always seems to be a a bit hit and miss, even when using the same recipe. Don't know why, never managed to figure it out. When it's good, though, it's very very good! Caroline’s last blog post..Sunday Car Booty

By: Su-Lin

Su-Lin — Fri, 10 Apr 2009 18:34:48 +0000

A very authentic paella Valenciana recipe can be found at Saveur: http://www.saveur.com/article/Food/Paella-Valenciana
But the stock should actually come from the ingredients in the pan (plus water, of course). Your seafood paella does look tasty though!

Su-Lin’s last blog post..Taqueria