Paella Lunch at Home.

We've been having the usual Sunday lunch with the in-laws at home the past couple of weeks since my mom-in-law is in the USA for a ZONTA-related trip. For yesterday (4th July 2010), I asked my wife to make some paella. It was a simple but very good lunch. I opened some rosado to go with it.


Salad with Parma Ham & Pine Nuts


Paella


Solomillo de Vaca & Baked Prawns


2009 Marqués de Cáceres Rioja Rosado


The paella was kept outside so it wouldn't get too cold.


Eating time.


My plate.


With the rosado this time.

I had several helpings of the paella. I really liked it because it had a nice underlying crispy layer. Got overly stuffed and felt like having a nap after.


Apparently, someone else had the same idea.

[Robin Garr]

Very nice! I enjoy your meal photo essays, Noel!

Lovely post, Noel. Jean and I have been talking about cooking a seafood paella soon, both to cope with the hot summer weather and to give us an excuse to open one of the lovely rosés currently beckoning to us.

Mark Lipton

Nicely done, Noel.

Can you tell me more about the solomillo de vaca? I'm not familiar with it.

Great post! Your fifth photograph with the verdant background strikes a chord. Now, I feel like having Paella!!

Very nice! I enjoy your meal photo essays, Noel!

Thanks, Robin! I do enjoy writing them and it is always nice to know people enjoy reading.

Lovely post, Noel. Jean and I have been talking about cooking a seafood paella soon, both to cope with the hot summer weather and to give us an excuse to open one of the lovely rosés currently beckoning to us.

Mark Lipton

Go for it, Mark! I don't know how to make the paella, but my wife (who doesn't really cook) says it's quite easy.

Nicely done, Noel.

Can you tell me more about the solomillo de vaca? I'm not familiar with it.

Thanks, Mike. It's just oven-roasted beef tenderloin. There are so many ways of preparing it, and, each household has its own way. I know the recipe our cook uses came from my mom-in-law's cook and involves a marinade that includes the juice of Philippine lime (calamansi), garlic, soy sauce and a bit of worcestershire sauce, among others. Seared before roasting, I like it served very rare.

Great post! Your fifth photograph with the verdant background strikes a chord. Now, I feel like having Paella!!

Thanks, Shaji. I always feel like having paella!

Best to you all,

N

Noel, Hi...

Sounds and looks lovely. And agreed that the Marques de Caceres Rose was a fine choice.

Best
Rogov

Noel, Hi...

Sounds and looks lovely. And agreed that the Marques de Caceres Rose was a fine choice.

Best
Rogov

Hi, Daniel.

Thank you, it was a very enjoyable, relaxed lunch as Sunday lunches should be. The Cáceres rosado was, indeed, a good choice - so easy and charming. It wasn't I who chose it though, credit goes to my wife who suggested this wine for her paella. I just followed what she said.

Best,

N