Last year in Spain, I was fortunate enough to visit Valencia and had lunch at La Pepica. I had paella, of course and this was a restaurant that Ernest Hemingway used to visit. Fast forward to now, I also in my attempt to make paella. I first start with sliced onions, red capsicum sauteed in with Spanish sausage. I remove the sausage and add chicken, and fish--in this case mahi-mahi. I put in the rice, and added the chicken broth along with a healthy dose of saffron. I added salt and pepper to taste.
About 10 minutes later, I added the peas and waited about 6 minutes and added the shrimp. The shrimp must be added last so that they do not overcook. I tasted again and added salt and pepper. I added Italian Parsley for garnish. It was great. It had a very deep yellow color, and tasted incredible. I matched this with a Spanish Rosado wine, from Rioja. Great meal and conversation.
Liar. Hemingway would have had a bottle of Brandy with a side of self-loathing
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