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spanish food

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It really shouldn’t be such a surprise that I’m so into paella that it’s my new favorite thing… it’s like Spanish risotto (only easier, hallelujah, because you just deglaze the pan and then add all of the liquid) and you just can’t go wrong with risotto. I’m calling this paella-ish because I’m sure I didn’t make this traditionally and that some true experts will find flaws in my execution, but at the end of the day this was as good as the paella I had out at a restaurant recently. I love the smokey, rich flavor that is present without the use of heavy oils, butters or cheeses. This paella base is one I kind of made up myself based on what I had in the fridge- carrots, red pepper, onion and garlic, then finished with a load of frozen spinach. I deglazed the pan with dry white wine, but…