paella pan

I specifically bought this paella pan from the restaurant supply store on a whim because I knew I would use it again and again.

I've used it once.

If you're me, you keep almost everything in the freezer. It's a byproduct of growing up with my parents and their extra chest freezer for exactly this purpose. Including bones for broth and shrimp shells for... also broth, but broth for paella. All the flavor is in the head.

I roughly used Saveur as my guideline. Shrimp circle and all.

But you must admit it looks better that way.

Joyce and Emily brought the potatoes and sangria.

And then we ate ourselves into comas as one does when faced with a giant platter of rice.