A family gathering in the home of the Dude's aunt means one thing: magnificent Paella. And for as long as I remember, my aunt would call one person for this dish. My aunt's cousin in-law has mastered the art of Paella through the years, and now has a successful home-based operation.
The most popular type of the traditional Paella is the mixed seafood version which includes crabs, large shrimps, mussels and squid, as well as chicken, pork, green beans, peppers and Spanish Chorizo de Bilbao.
The rice is moist and flavorful, absorbing subtle hints of the olive oil and saffron used in the preparation of the dish as well as the meat and seafood. And with a wedge of lemon, a bite of this rich Paella bursts into a literal fiesta of flavors that just lingers long after your meal. Paella has long been part of the local culinary mainstream, reflecting our shared history with Spain. But there are commercial paellas, and there is the one Paella that leaves a lasting impression. Seeing this Paella in a large, table-sized paellera is one awesome sight.
I should be visiting my aunt again soon...
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