Paella, embellished

Eastside Road, May 26, 2012—

SINCE MAKING PAELLA is after all not an inconsequential matter, Lindsey cannily made enough for three meals: we had the second installment today, with the addition of enough PEI mussels to bring us even closer to Barcelona. Bivalves are not crustacea, thank Neptune, and I eat them willingly, and they do add a nice layer to a pimenton-and-chicken-flavored paella. "Spanish rice," Mom used to call it: but that was merely ordinary rice with chopped bell pepper and onion cooked in it. Lindsey's paella is a world away from that.

Rosé, Guilhem (Pays d'Hérault), 2011