Wednesday, December 8, 2010

Paella de Fink

Take one idyllic island setting on an early summer's eve. Add a gorgeous birthday girl, a handful of (ok 70 ish) people and a cargo-wharf full of booze and stir for several hours while dinner is constructed. Sizzling pork belly, chorizo, rabbit, scallops and soffrito. Aromatics in a secret blend. Seafood lightly poached in shellfish stock. Lobsters, yabbies, king prawns, mussels and clams. Hungry. Paella de Fink.

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