#Large Paella Pan

[paellaworlduk12]

Large Paella Pans: Ideal for Events and Gatherings | Buy now

If you are looking for a large paella pan, you may want to reference our website. We offer a variety of paella pans in different sizes, including large ones that are perfect for cooking for a crowd. The pans are made of high-quality materials and are designed to distribute heat evenly, ensuring that your paella cooks to perfection. In addition to pans, the website also offers a range of paella ingredients and accessories to help you create the perfect dish. Whether you are a seasoned paella chef or just starting out, is a great resource for all your paella needs. If you are looking for a large paella pan, you may want to reference our website. We offer a variety of paella pans in different sizes, including large ones that are perfect for cooking for a crowd. The pans are made of high-quality materials and are designed to distribute heat evenly, ensuring that your paella cooks to perfection. In addition to pans, the website also offers a range of paella ingredients and accessories to help you create the perfect dish. Whether you are a seasoned paella chef or just starting out, is a great resource for all your paella needs.

[paellaworld]

Discover the joy of cooking paella for large groups with our robust and reliable 70cm outdoor paella cooking sets. Visit our official website for more information. Shop now!

[futfemfantasies]

Secret Lover \\ alexia putellas x reader

✨ Just a little something for Barca winning Champions League ✨

It’s not like Alexia wants to hide you, you just travel and stay in different countries for months at a time for your photography job. You spend two months out of the year at home, with the exception of Alexia and your birthdays and Christmas. You land back in Barcelona after 2 months in the USA and you are planning to surprise Alexia. You pull out your phone and call your best friend Mapi to pick you up. Mapi mentions she’s outside so you grab your suitcase and start to walk towards the large double doors. You look around outside and can’t see the blonde anywhere. You feel hands cover your eyes and a small giggle you recognise. You turn around to see your best friend of over 20 years. You wrap your arms around Mapi tightly and you look over her shoulder to see Mapi’s new girlfriend that you haven’t met but talked to several times. You move away from Mapi and wonder over to Ingrid, who welcomes you with open arms. After a few minutes of small talk, Mapi mentions training is almost over so you all get in the car and Mapi drives to your shared apartment with Alexia. 

After the 30 minute drive, Mapi parks the car and both of them help take your luggage and cameras up. You unlock the door which earns a few barks from Nala and let out a content sigh. The small, fluffy dog comes running to you and jumping on your lower legs. You put your backpack down before picking Nala up and giving her a pat. Mapi and Ingrid announce they have to go back for some make up training since they missed the group session. You thank the pair for picking and dropping you off before putting your cameras away and washing your clothes. You have a quick shower and change into comfy shorts and one of Alexia’s oversized tees. 

You go back to the kitchen and open the fridge to see some familiar ingredients. You pull them out, along with your phone and found the photo of Alexia’s mum Eli’s famous paella recipe. You start by cutting up the ingredients before throwing some in the pan. You hear the front door open and your heart beat starts to increase and thump against your chest. You hear Alexia’s bag drop and you look towards her with a gentle smile on your face. She just stands there in disbelief that you’re actually here. Coming out of her senses, Alexia ran over to you and jumps in your awaiting arms. Thankfully your reflexes kick in and you hook your arms under Alexia’s thighs. She leans back and cups your cheeks before resting her forehead against yours. 

“You’re back early” She whispers, millimetres from your lips.

“I’m back and not leaving you again”

You both share the first kiss in months and you don’t want it to end. The burning pan encourages you to put your girlfriend down and to keep cooking. As you find another pan, Alexia peeks at your phone and notices her mothers handwriting. She smiles slightly as you re-chop the onion and shuffles over to you. Alexia wraps her arms around you and due to you being a few inches shorter, her head rests comfortably on your shoulder. You stop cutting and lean back into her and Alexia places soft kisses on your shoulder and neck.

“I missed you mi amor”

“I missed you more Ale. How was training?”

Alexia tells you about her training back with the team as you dish out the comfort food. You both sit at the table and you decide to tell Alexia your news.

“So I have some news mi amor” Alexia places her fork down and puts her hands on yours, silently telling you to continue. 

“I quit my job but I’m starting my new one on Monday. I’m not travelling anymore Ale, I’m staying right here”

Alexia bounced off her chair and hugged you tightly. You pull her down on your lap before peppering her face with soft kisses. She moves away and holds you face in her hands. 

“It’s at Barca” You whisper and Alexia’s eyes go wide. She just realised you’ll be around 24/7 and she could not be happier.

Alexia expressed how you should meet the girls on Monday before training and you agreed. Alexia moved back to her seat and you both finished your lunch before cuddling on the couch, stealing kisses from one another for the rest of the day. 

A few days later, Alexia texted the team to go to training a little earlier as she has an announcement. You move over to the closet to get ready when you let your intrusive thoughts get the best of you. What if I’m not going to make an impression on them? What if they think Alexia is too good for me? You get pulled out of your thoughts by hands on your hips and you look behind you to see Alexia, slightly worried. You explain your fears to her and she tells you that everything will be okay, and that’s all the reassurance you need. 

A little while later, Alexia pulls up to the training ground and you grow more nervous than before. She puts the car in park and turns to you. Alexia puts a hand on your cheek and you turn to her with worried eyes. You both don’t say anything but Alexia embraces you in one of her tight hugs you’ve grown to calm down to. You pull back and give Alexia a nod to signal you are ready to go. You get out of the car and grab your camera bags when Mapi and Ingrid call out to you both. You explain that you’re the new team photographer and social media manager and they both congratulate you. You hold onto Alexia’s hand as you walk in and she squeezes your hand in comfort. 

“Hola Ale, who’s this?” Pina asks. Alexia looks at you and you nod slightly.

“This is my girlfriend, Y/N”

“And your new team photographer so be nice” You joke and most of the girls laugh. 

The girls get called to the locker room and there’s no doubt Alexia will tell them in there. Before you go your seperate ways, Alexia gives you a good luck kiss. Meanwhile, you go into the building where you are met with your new boss who shows you around before telling you of the teams plans for the day. After signing a few more things, you take your cameras and laptop to the field to set up for training. You start and you slowly get used to things. The girls had a break after 45 minutes of intense drills so Alexia and a few others decided to seat with you at the meal area. The girls ask to see some photos from today so far and you turn your laptop around to show them and the gasps that escape their mouths. After a few more conversations, the team takes you in and Alexia is relieved that it’s all going well.

“So Ale, how long have you been hiding this one?” Lucy asked.

“A year” Alexia mumbled.

“What was that Ale?” Mapi teases, knowing the answer.

Jonatan calls the girls back out to training and you finish up editing the photo of Alexia when you feel a presence next to you. You look to your left and see the one and only Jennifer Hermoso. Alexia warned you about her and their history. 

“Hola hermosa, I don’t think we’ve met. I’m Jenni” Jenni holds her hand out for you to shake.

“Y/N, nice to meet you too” You say before returning to the lens. 

You and Jenni have a light conversation before your oh so lovely girlfriend yells for Jenni to come over and start training, since she arrived late due to media. You look up from your camera and lock eyes with Alexia. You give her a wink and she shakes her head before turning away smiling to herself. You take some more photos of everyone before filming some stories for Instagram. 

You pack your cameras and laptop away before you start to walk back to your office. You feel a presence next to you and yet again, Jenni looks at you with that same mischievous smile as before. She offers to take a camera bag for you and you accept the help. You walk into the building to your new office and Jenni gently puts the cameras down. You thank her for the help and she seems to be nervous about something. She eventually asks you out and before you could answer, you saviour shows up at the door. 

“You ready to go princesa? We need to pick some things for dinner” You nod and look at Jenni with sorry eyes. 

“Sorry Jenni, but I’m taken” You says as you walk near Alexia who wraps her arms around your waist. Jenni’s eyes pop out of her head and cheeks slightly flushed. 

“Dios mio Ale, I’m so sorry. I had no idea” Jenni apologised and Alexia accepts her apology. You three walk out and Alexia hold your hand tight. Alexia mentions that she has to get her bag and offered to show you the locker room. After catching up with Alexia’s teammates, you two head home where you can’t be bothered to cook so you order takeout. While you wait, you decide to have a shower in which Alexia decided to join. Not long after, the food arrived and you both cuddle up on the couch. 

“How was your first day?”

“I had a really good day. How was training mi amor?” You ask as you tighten your arms around Alexia.

“It was tough. My knee hurt a little but it’s good. I see you were making friends with Jenni” Alexia says as she turns to lie on top of you. 

“I think I saw a little bit of jealous Ale out there today” You mention as your hands creep up the back Alexia’s shirt. 

“I don’t know what you’re talking about” Alexia dismisses your claim as she rests her head on your chest. 

“Oh really?” You pull up a photo you took and showed Alexia.

“So this isn’t you jealous?” Alexia’s eyebrows furrowed and eyes rolled.

“Okay, shut up” Alexia mumbles before leaving a lazy kiss on your chest.

“It’s okay mi amor, I like jealous Ale. It’s hot”

Safe to say, from that day forward everyone knew you are Alexia’s and she is yours. 

[beautyandlifestyleblog86]

Easy and healthy Seafood Paella

Ingredients:

- 1 cup of Arborio rice

- 1 lb of mixed seafood (shrimp, mussels, squid, etc.)

- 1 onion, diced

- 2 cloves of garlic, minced

- 1 red bell pepper, diced

- 1 tomato, diced

- 2 cups of chicken or seafood broth

- 1/2 cup of white wine

- 1 tsp of smoked paprika

- 1 tsp of saffron threads

- Salt and pepper to taste

- Olive oil

- Lemon wedges for serving

Instructions:

1. In a large skillet or paella pan, heat some olive oil over medium heat. Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes.

2. Add the diced tomato and cook for another 2 minutes.

3. Stir in the rice, paprika, saffron, salt, and pepper. Cook for 1 minute, stirring constantly.

4. Pour in the white wine and let it simmer until it has mostly evaporated.

5. Add the broth and bring to a simmer. Cook for about 15 minutes, stirring occasionally.

6. Add the seafood to the pan, arranging it evenly on top of the rice mixture. Cover and cook for another 5-7 minutes, or until the seafood is cooked through.

7. Remove from heat and let it rest for a few minutes before serving.

8. Serve with lemon wedges on the side.

Enjoy this delicious and healthy seafood paella!

[thevegans]

Easy Vegan Paella 🥘

Hot delicious vegan paella is an exquisite culinary creation that tantalizes the taste buds and showcases the vibrant flavors of plant-based ingredients. With a harmonious blend of aromatic spices, tender grains of saffron-infused rice, and a colorful medley of fresh vegetables, this vegan version of the classic Spanish dish is a testament to the creativity and innovation of plant-based cuisine. Each mouthful offers a delightful explosion of flavors, as the rich tomato base intermingles with the smoky undertones of paprika, while the vegetables lend their unique textures and natural sweetness. The absence of animal products does not compromise the dish's depth and complexity, but rather allows the natural flavors of the ingredients to shine through, creating a truly memorable and satisfying dining experience. Whether you follow a vegan lifestyle or simply appreciate exceptional food, hot delicious vegan paella is a culinary masterpiece that showcases the incredible possibilities of plant-based cooking.

Ingredients:

1 red bell pepper

1 yellow bell pepper

1 cup kidney beans (cooked or canned)

1 cup green beans, trimmed and cut into bite-sized pieces

1 1/2 cups paella rice (such as Arborio or Bomba rice)

3 cups vegetable broth

1 onion, finely chopped

4 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon turmeric

1 teaspoon dried oregano

1/2 teaspoon saffron threads (optional)

Salt and pepper to taste

Lemon wedges for serving

Fresh parsley, chopped (for garnish)

Instructions:

Prepare the vegetables: Slice the red and yellow bell peppers into thin strips.

Heat the olive oil in a large, deep skillet or paella pan over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes until softened.

Add the sliced bell peppers and green beans to the pan, and cook for another 5 minutes until they start to soften.

Stir in the smoked paprika, turmeric, dried oregano, and saffron threads (if using). Make sure the spices coat the vegetables evenly.

Add the paella rice to the pan and stir to coat the grains with the spice mixture. Cook for 1-2 minutes to lightly toast the rice.

Pour in the vegetable broth and bring it to a boil. Reduce the heat to low and let it simmer, uncovered, for about 15 minutes. Stir occasionally to prevent sticking.

After 15 minutes, check the rice. If it's still too firm, add a little more vegetable broth and continue simmering for another 5 minutes.

Once the rice is almost cooked and the liquid has been mostly absorbed, add the kidney beans to the pan. Stir gently to incorporate them into the rice.

Continue cooking for another 5-10 minutes until the rice is tender and has absorbed most of the liquid. If needed, add more vegetable broth in small amounts to keep the rice moist.

Season with salt and pepper to taste, and remove the paella from the heat. Cover the pan with a clean kitchen towel and let it rest for 5 minutes.

Serve the vegan paella hot, garnished with fresh parsley and lemon wedges on the side. Squeeze some lemon juice over the paella before eating for added brightness.

Enjoy your flavourful and delicious vegan paella!

[emblematicemblazer]

World building and theories of Engage

The Dishes of Solm

The dishes of Solm reflect the Mediterranean and Arabian influences in the cuisine of Sicily, the country Solm is inspired by. These dishes fall into various categories:

Special occasion food eg; milk nut pie, tiramisu,

Cold food suitable for the hot climate eg; chilled vegetable soup, berry sauce panna cotta,

Sharing food eg; classic pizza, seafood paella,

Easy to create and preserve eg; salt pork, meatballs and beans, tomatoes in sweet vinegar

Street food/take away food eg; soft candies, churros

Milk Nut Pie - This dish seems to be inspired by baklava. The foundation of all baklava, whether it is Mediterranean or Arabia, is: nuts, dough, butter or oil and syrup. Traditionally baklava is served at special occasions and was considered an aphrodisiac because of the ingredients.

Rice Nut Pudding - This dish seems to be inspired by zarda. Zarda can be served as a celebratory dish. The simplicity of the recipe and small number of ingredients make this a meal that can be enjoyed by commonfolk and nobility. 

Dome Bread - This dish seems to be inspired by Panettone. Panettone is served at special occasions because of the long time it takes to prepare. 

Chilled Vegetable Soup - This dish seems to be inspired by gazpacho. The reason the soup is cold is to reflect the hot weather of Solm. It is a refreshing soup that can be made with any fruit and vegetables available, traditionally tomatoes are the star ingredient.

Prosciutto - These thin slices of ham can be enjoyed as a light meal by themselves, placed in a sandwich or panini, in salads or as an antipasto. The uncooked ham suits the hot climate.

Kebabs - This dish is inspired by chicken kebabs. From the amount of meat Timerra consumes and the different places she cooks her kebabs it is clear that meat is plentiful. Kebabs can be marinated in a variety of spices and sauces to maintain moisture. It can be simply made as well as being as complex as desired. 

Seafood Paella - This dish can be with simple ingredients or with complex flavours. Paella is a Valencian word that means ‘frying pan’, it is named after the fact it can be cooked in just one pan. In the Mediterranean it is traditional to create huge paella to share at festivals or village gatherings. 

Meatballs and beans - This dish seems to be inspired by Cannellini bean and meatball stew. Just like the paella in that it can be made and served in one pot. Large quantities can be made to share at festivals. Stews and paellas are great for using up leftovers and ingredients of less quality.

Tiramisu - The name comes from the Italian ‘tirami su’; 'pick me up'. One slice of this Italian dessert is meant to cheer you up. It is often eaten as a celebratory treat. The great is always meant to ‘pick you up’ in another way because it is considered an aphrodisiac.

Berry Sauce Panna Cotta - The name means ‘cooked cream’ in Italian. This dish represents culinary artistry and elegance. It can be served as a snack or as a dessert to finish a meal. It is served cold, perfect to refresh in the Solm weather.

Seafood medley with garlic - This dish seems to be inspired by Cioppino. The word “cioppino” comes from the Ligurian dialect “ciuppin” and means ‘chopped to pieces’. This stew is easy to make and is the ideal meal for mariners and port workers in Solm. 

Fried Sardines - This dish seems to be inspired by ‘Sarde Fritte’, Fried Sardine Fritters. They can be served with a dip or with various sidedishes such as rice or salad. They are quick and easy to create.

Vegetable Stir Fry - This dish seems to be inspired by ‘sauted vegetables'. The dish can be made with any available or seasonal vegetables, it can also be a quick and simple method to use up leftover ingredients. 

Tomatoes in Sweet Vinegar - This is a way to reconstitute tomatoes for easy use. The tomato is hydrated in vinegar or oil and can be used in antipasto, as a snack on crusty bread. 

Crème Brûlée - In French ‘Crème Brûlée’ means ‘burnt cream'. This dish has a topping of a layer of hardened caramelized sugar with custard underneath. The top is slightly warm but the custard underneath is cold. It is traditionally a celebratory dish. In Solm's hot weather it is a refreshing dish.

Churros - Churro is onomatopoeic, it imitates the sound of frying. Churros are often sold by street vendors as a tasty treat. In so w reasons of Spain and Portugal they are eaten for breakfast with chocolate sauce.

Soft candies - This dish is inspired by ‘torrone'. It is a type of nougat made of honey, sugar, egg whites and nuts. They can be shaped into bars or a round cake. It can be eaten as a dessert good or a high energy snack.

Classic pizza - This dish is one that can be made in huge patches and stored. It can be eaten hot or cold to suit the climate of Solm. It is also traditionally a shared meal.

Risotto - Risotto means ‘young rice’ in Italian. Risotto is not the easiest meal to cook despite the few ingredients needed to make it. Risotto should be rich and creamy while al dente with distinct separation of the grains. The texture should be fluid and if spread there should be no watery pool. It should be eaten once it is ready. It can be eaten as a main course or as a side dish.

Rice croquettes - These are often sold as street food, served as a side dish or eaten as a tapas.

Rosetta Bread - This dish can also be known as michetta or rosette so ate.  The bread is shaped into a rose shape and is expected to puff up. They take a couple of days to make but make for a versatile bread. 

Acqua pazza - Acqua pazza means ‘crazy water’ in Italian. It is a recipe for poached white fish in a herb broth. This was traditionally eaten by fisherman but clever Italian peasants would make it with leftovers from wine making. 

Veal rolls - Solm is based on Sicily so it would be appropriate to call this dish ‘veal involtini’. In the Middle Ages beef was considered a coarse, tough meat to eat. Veal was considered tender so many peasant farms would slaughter a cow for their meat once their milk had dried up. 

Salt pork - This dish is inspired by pancetta which is often used to add depth to stews and soups. This meat can be preserved by curing. 

[gisenne-flameheart]

Meals and Musings

Another piece from Shio @the-littlest-kojin after discussing survivor's guilt that Rubi might experience. From what I know of 7.0 so far I may have plenty of ideas for these two in a completely different context and setting - a more relaxed vibe which they all well deserve both <3

Standing over the pan, Gisenne hums quietly to herself, slowly turning the wooden spoon dextrously between her fingers. Turning the food to a high flame, she hears the vast, heavy footsteps of her love behind her. Leaning back into his touch, she smiles quietly as his arm wraps across her shoulders - warm and pleasant to the touch, as ever.

“It’s nearly done,” she murmurs, “And I hope you will like it.”

Gently taking the spoon from her hand - the implement seeming utterly miniscule in his larger hand - Rubicante dips it into the food, bringing it up to his face. Gently sniffing it and placing a small portion in his mouth, he starts in surprise.

“I was… Not expecting the sense of taste to be so potent. The Alchemists were… Surprisingly skilled at creating this body. What was this dish called?”

A low laugh escapes Gisenne’s lips as she turns in his embrace, looking up at his face. The surprise painted across his inhuman features is obvious, and brings a smile to her own visage. Gently kissing his jaw, the warmth radiating through the point of contact, she takes the spoon back, resuming stirring the pan. “It’s called paella. It’s one of my favourite foods.”

“I see. I am… Still adjusting to having a sense of taste at all. I think I would need to eat more foods before I could declare this one my favourite. However… I do enjoy you cooking for me.”

Humming again, Gisenne rests her shoulders against his chest. The smell of seafood permeates the small kitchen as she watches the crust slowly form, in the embrace of her lover.

“So voidsent do not have a sense of taste, then?”

“No. Absorbing aether does not have a taste - more of a feel. So culinary matters are… Novel, to me. Lots of things here are.”

Hearing the melancholy in his tone, the Elezen frowns. Turning in his grip again, she reaches up to gently cup his jaw with one hand. Stroking the warm flesh gently, she meets his gaze with hers.

“What’s on your mind, my Ruby?”

A sardonic laugh meets her ears as he shifts - carefully, in the kitchen he is much too large for - until he is seated. Gently pulling her into his lap, his large hands softly caressing her body, he shakes his head.

“This world of yours… Is a wonder. It is a shining jewel, after so many years in the Void. Your star is one of bounty and plenty, and a part of me keeps wondering - when will it all turn to ash, and dust, and smoke, as everything in the Void did for so many years?”

Shifting herself closer to him, cradled in his grip, Gisenne makes no response, giving him the space he needs. Gently, she strokes his jaw, silently trying to comfort him as he is vulnerable.

“And my brethren… I weep for them, my Sun. Golbez may have not been entirely honest with me - with all of us - but I do not know. I cannot know. And regardless of his honesty, or intentions… It is a cruel fate for my Voidsent brethren, to be trapped in such a cycle.”

Gently pulling his face down by the jaw, the Elezen presses a kiss to his jaw, unsure how to respond. Cradling the back of her head with one vast hand, he laughs again, the deep sound resonating through her body.

“Here I am bemoaning the state of the Void with my beautiful Sun in my grasp. What fool I, to sound so ungrateful-”

“Shh,” Gisenne interrupts him, her voice soft. “You are not ungrateful. You are speaking your heart - and you are always welcome to do so here.”

Dipping his head, he presses his lips to hers for a slow, lingering kiss. His hands caress her back as he holds her close, slowly breaking the kiss. Warm breath washes over her face as he smiles at her - a small, secret smile.

“I love you, my sun. But for now, shall you finish cooking? I would love to share this meal with you - and many more to come.”

“Of course, my Ruby,” she murmurs, gazing up at him beatifically. “And we will share those meals while working together for your goal - you are correct, and I want to aid you, now and forever.”

[dad-zac]

“I know it’s not the ideal assignment,” Hackett started. He stared out a large viewport, watching the ships come and go from the space stations docking port, with his weathered hands folded professionally behind his back. Isaac’s earliest memories were of his father standing the exact same way. “I don’t want you to think of this as a punishment.”

“I don’t, Sir,” Isaac answered honestly. He was fairly certain that punishment didn’t come with six figure salaries and command of an entire defense fleet at the Galaxy Alliance’s premier station. Isaac had grown up on Arcturus, just as much or maybe more, than he had grown up under the Terra Nova sun. 

“Still.” Hackett’s weary sigh betrayed him. He didn’t want to be assigning young officers to positions that until fairly recently were held by old friends. “I remember what it’s like. To wish you had boots on the ground.” He turned away from the viewport, glancing at Isaac, who straightened without thinking. “This life isn’t for everyone.”

Isaac paused, processing the Fleet Admiral’s meaning before responding in a classically calm manner. “I understand, Sir.” A heartbeat. “I won’t let you down.”

“I know you won’t, Son.”

-

The newly minted Rear Admiral had spent the walk to the docks reminding himself that it would be inappropriate for him to hold Commander Maisy Knight’s hand. He’d forgotten all about the shining bar pinned proudly to his chest until her painted fingertips grazed it and all he could do was wish away every scrap of fabric still between them.

He tried to downplay her accolades and congratulations, insisting the promotion a matter of logistical vacancies rather than merits, but she wouldn’t have it. Not wanting to spend their ever too-short time together in petty squabbles, he acquiesced with a quiet thank you as they walked, near shoulder to shoulder, to the small block of high rise apartments turned officer’s quarters he’d inherited from his father years before. Though, admittedly, he spent most of the stroll wishing he could hold her hand.

-

He’d made her one of his favorite childhood meals: paella straight from his grandmother’s ancient cookbook. But it was the stolen kisses and longing, loving looks, the tender touches between them as she sat next to him on the kitchen counter while he flitted back and forth chopping and sauteing and stirring and always offering her another taste. 

“Ma always grew the saffron flowers in her garden. She’d raise hell if anyone touched them before the fall harvest.” Isaac chuckled to himself at the memories of his mother cursing him, his father, the farm hands and anyone else who dared to mess with her crocus flowers before their yearly bloom. He smiled at the memories, well aware of Maisy watching him while he tossed a few strands of the potent, precious spice into the dish he’d spent so long on. “I promise it’s worth the wait.” “I’m not worried about the wait,” she offered simply with an honesty that never failed to wash over the young officer like a breath of Terra Nova’s fresh air. 

It was too easy to get used to the neverending rush of Alliance responsibility, the ever-impending sense of too much to do and never enough time to get it all done. He was grateful, more so every day, for the way all the clocks seemed to stop when she was here with him.

Isaac popped a lid on top of the wide paella pan and slipped himself between Maisy’s legs, delighted to find a complete lack of resistance. Keeping his hands firmly to himself, he leaned to kiss her impossibly soft cheek, to savor the scent of her freshly washed hair. “Twenty minutes to chow.” His heart nearly stopped beating in his chest when her pale green eyes flashed to his with a small smile fit to her full, tinted lips. 

“Whatever shall we do while we wait?” she teased, reaching out to tangle their fingers together and pulling him closer.

“It’s your call, Ma’am. I just work here,” he teased back, grazing his lips against her brow.

-

He wasn’t sure if it was the authentic home cooking still warm in his belly or the taste of Maisy still rich on his tongue, but Isaac hadn’t felt so full or satisfied in months. 

“That was bloody delicious, Zac,” Maisy sighed and let herself relax back into the soft sofa. 

He was sure she’d meant the food but he made a show of sucking her juices from two of his fingers and agreed wholeheartedly. “Yeah. It was.” They shared a wicked, shameless grin. “Mase, you’re my favorite dessert.”

[brandstifter-sys]

Stuffed

@dukexietyweek Day 6 - Food

Word Count: 1582 (Ao3)

Pairing: Dukexiety (all others mentioned)

Rating: T

Warnings: food, sex mention, gore mention, minor injury

Remus and Virgil make a late dinner together and become boyfriends

---

Remus had a secret that no one would believe if he told them—he was a great cook, the second best in the mindscape. Sure he liked to eat literal garbage and cleaning products, but he needed nutrients too! And he liked good food, including hygiene products—why else would he make his own deodorant snack?! Almost no one else could meet his standards!

Janus always made dinner for his little monsters, and it was good and edible, but it was always just a step above mediocre. Patton could only handle some baking, breakfast food, and grilling usually. The rest of his cooking was inedible. But no one complained. Logan prioritized nutrition and efficiency over flavor, which meant everything was bland. And Roman was about as good at food preparation as a noob on Pinterest. Decoration was his specialty.

There was only one side who could outdo him when it came to standard food—the one side who could pack away an entire roast chicken, ten potatoes, and a whole head of cabbage with room for more. And Remus wanted to eat him up.

It was about 1am and Remus was happily cleaning the lovely bunch of squid he caught in the Imagination. He made sure not to grab them with his teeth this time, mainly because he was sharing this catch with Virgil, who was the one who was really preparing their meal.

Remus tossed the unnecessary bits into a bowl for later and peeked at the side next to him.

Virgil was in tears.

"Do you want to take a break, Twilight Spookle?" Remus asked, noting all the chopped vegetables–chards, garlic, and fennel. He was still chopping away at one more thing.

"I'm almost done," Virgil huffed and paused to squeeze his eyes shut for a moment.

"Man, who is cutting onions in here?" Remus jeered and took off his disposable gloves—slimy boy on slimy made things difficult. He was careful when he conjured a cotton pad on his thumb and wiped away Virgil's tears.

"Thanks," Virgil said with a chuckle, "I think you know the answer to that one. Why aren't you crying?"

"It takes more than Shrek fuel to make me cry!" Remus jeered, "And I sold my tear ducts for a little bit extra in my pa—"

"I don't want to know," Virgil scoffed and got back to work. He was so quick with that knife, Remus had to know if he could carve up something wigglier with that kind of precision and speed.

"Don't even try to make this situation wholesome and funny," Virgil said as he pushed the diced onion into a neat pile.

"You know I have to now!" Remus whined and flopped on the floor dramatically.

"I know. That's why I said it," Virgil said with a smug air reserved for snakes. At least he could make food better than a snake could!

"That's so mean!" Remus huffed and slammed his fists on his thighs, "I just want to make you smile at my antics!"

"Mission accomplished," Virgil said as he turned on the stove and added some oil to a large saute pan. Remus watched him add the onion and fennel with a slight smile.

"Yes! My devious plan is working!" Remus giggled and got up.

"We both know you don't do plans."

"Au contraire, mon cher!" Remus giggled and went to the sink to wash his hands—because he wanted to make sure Virgil would eat.

"You actually have a plan? And you're following it?" Virgil jeered and added some salt and pepper to the pan.

"Of course! And it's brilliant!" Remus laughed.

"I'm listening, as long as you cut up the anchovies."

"You trust me with a knife?"

"More than a cheese grater," Virgil said with a smirk, "I remember last time."

Remus giggled and conjured another pair of gloves. He remembered it too. It was hilarious when he grated his ass to add some garnish to his paella. He was a little bummed that Virgil didn't kiss it better, but it got him to laugh.

"It was worth it!" Remus added and opened up the can of anchovies. He got to chopping them up while he recalled Virgil patching him up and fretting over him.

It was quiet for a moment, only cut by the sound of garlic and chards hitting the pan. And then Remus added the anchovies.

"So are you telling me about your devious plan?" Virgil asked as he started grating some cheese, keeping his eye on the veggies.

"It's simple, really," Remus hummed as he grabbed a big bowl, "I make you smile, you get charmed by my personality, we bone, and then you touch my butt all the time!"

"How is that devious?" Virgil questioned and turned off the stove.

"Because I'm doing it!" Remus laughed and handed him the bowl. Virgil snickered as he took it and poured the pan contents into it.

"Not everything you do is devious," Virgil quipped and set everything down.

"What else could it be? It's me we're talking about!" Remus laughed and rolled up his sleeves.

"Horny, twisted, ridiculous—I can go on," Virgil shrugged and added the nuts, cheese, and a bowl of bread crumbs to the veggies. He slid next to Remus with the bowl and leaned into him, pretending to be tired.

"Please do, Sleeping Cutie!" Remus jeered and jammed his hands into the bowl to mix everything.

"Goofy, sweet like lead, needy, cute," Virgil said and got up to turn on the oven and oil the baking dish they were using.

"'Cute?' I'm not exactly sunshine and rainbows like Daddykins!" Remus jeered and grabbed a squid head. He happily started stuffing the mixture into it, pushing it in deeper with two fingers. He giggled to himself about how this was reminiscent of other activities.

Virgil set the pan aside and came up behind him. He wrapped his arms around Remus and rested his chin on the duke's head. Remus tilted his head back and grinned.

"You know what I consider cute, and you have the audacity to suggest I'm comparing you to Patton, you little perv?" Virgil grumbled, fighting a grin.

"You really think I'm cute?" Remus giggled, "My devious plan is working!" He was sure it was.

He finished stuffing the squid and spun out of Virgil's hold. He skipped over to the baking dish and lovingly set the first stuffed head inside.

Virgil shrugged and got to work, filling another head with a smile on his face. That smile was so beautiful, so genuine. Remus melted on the inside and skipped back over to help him.

"It's working and soon you'll fall for me and you'll want to date me and you'll want to marry me!" Remus teased and bumped him with his hip. Virgil snorted and bumped him back.

"And then sacrifice your body to Cthulhu and devour your heart and make a shrine to you with the hope of reanimating you for more fun, right?" Virgil teased and grabbed another squid head.

"Keep it up and I will be completely seduced!" Remus jeered and wiggled his eyebrows. Virgil shook his head and focused on getting their food ready.

It was comfortably quiet as they finished stuffing the squid. Virgil was the one to arrange the tops in the dish while Remus curled the tentacles to look like flowers before lovingly placing them in between the tops. And he got to add the leftover filling to the dish!

"So," Virgil said as he closed the oven, "About your devious plan."

Remus grinned and shimmied, expecting some snarky banter. Instead he got pinned to the counter.

"It's not working nearly as well as mine."

"What plan is that?" Remus asked with a smirk. Virgil cupped his chin and leaned closer.

"Make you dinner, get you to admit that you actually want me, tease you, make you my boyfriend. And maybe make you squirm while I eat the tentacles."

"Now that is a devious plan!" Remus giggled, "It deserves a little smooch from your boyfriend!"

Virgil huffed through his nose and swooped in to kiss him. It wasn't exactly long or passionate since neither one could stop smiling, but it was sweet.

"Let's clean up the kitchen so we can cuddle while I spoon feed you!" Remus hummed, in the mood for more kisses.

"Did I break you?" Virgil questioned, "You hate cleaning."

"I don't hate it, I just can't focus for long enough and I like some mess," Remus shrugged, "And I know you don't want to get caught by Mamaceita. Maybe I'm just trying to be a good boyfriend!"

Virgil hummed and reached around to grab Remus' butt. It got a happy squeak out of the duke. He wiggled his hips back into those hands further and grinned darkly.

"Does this mean after food we can—" Remus started to ask, only for Virgil to press a finger to his lips.

"If there's room for dessert, I don't mind eating some cake," Virgil teased and gave that butt a squeeze, "But first, clean up and food."

"It already smells so good—I'm not about to argue with you on that!" Remus giggled and cleaned up the kitchen with a snap, "But look it's clean, we have time, and I need to cuddle my boyfriend with my tentacles!"

"You know I bite, right?"

"Get on the counter and snuggle your appetizer!" Remus jeered. Virgil was more than happy to do just that until it was time to eat.

[global-gastronomy]

PAELLA

country of origin: Spain 🇪🇸

Paella is one of the most famous delicacy from Spain, paella is a rice dish that originated in the Valencia region of Spain. Paella typically includes rice, saffron, and a variety of meats, seafood, and vegetables, and is cooked in a large, shallow pan over an open flame. The origins of paella can be traced back to the mid-19th century, when farmers in the Valencia region would cook rice dishes using ingredients from the surrounding countryside. Over time, these dishes evolved into the paella we know today, which has become a symbol of Spanish cuisine. Paella is often served at family gatherings and festivals in Spain and has become popular in many other parts of the world as well.

drawn & written by: KIRK GONZALES

[paellaworlduk12]

Make a statement at your next party with our stunning large paella pans, designed for impressive presentations. Visit our official website for detailed information. Shop now!

[cooking-thru-shortstack]

Strawberry, Apricot & Almond Tart - 5 Stars

Vegetarian - yes

Vegan - no

Gluten free - no

Dairy free - yes

This is by far the most delicious, mouthwatering tart I've ever baked. I loved it so much I made it again, almost immediately, to share with my coworkers.

Just as Susan warns, the dough is a bit too delicate to really contain all the juices released by the strawberries and apricot, but if you can bake it in a cast iron pan you have a greater chance of baking it without any excessive spillage. Plus, it really is too tasty not to use, so DEFINITELY do yourself a favor and make this dough exactly as described.

The combination of strawberry and apricot is just so tangy and juicy it's incredible. It's insanely good, served hot or cold. If possible, make sure to rough the dough out as evenly as you can so there is plenty to fold over the fruit, as this helps keep the juice inside the tart but also just looks nicer as well.

Ingredients for the dough:

2 cups all-purpose flour, plus extra for rolling

2 tbsp sugar

3/4 tsp course salt

1 1/2 sticks (12 tbsp) cold butter, cut into small pieces

1/4 cup sliced almonds, plus more for finishing the tart

3/4 cup ice water

Ingredients for the filling:

1/4 cup sliced almonds

3 tbsp flour

1/4 cup plus 1/3 cup sugar, divided, plus more for sprinkling

1 pound strawberries, hulled and halved (quartered if very large), about 3 cups

4 fresh apricots, pitted and sliced

2 tbsp unsalted butter

Make the dough: Pulse the flour, sugar, and salt in a food processor. Add the butter and almonds and pulse to combine until the butter is in small pea-size pieces. With the machine running, quickly add the water and stop the machine just as the dough begins to come together. Transfer the dough to a flour-dusted surface and knead it once or twice to make sure it's well mixed. Wrap the dough in plastic, flatten it into a disk and refrigerate until firm, at least 1 hour.

Preheat the oven to 400 degrees. On a well-floured surface, roll the dough into a rough circle about 14 inches in diameter. Transfer the dough to a 12-inch paella pan or other large, shallow pan [cast iron pan! Get one!]. Patch any holes or tears with a bit of cold water and refrigerate until firm, about 15 minutes.

Make the filling: In a mini food processor [I used a blender with a skinny base], pulse the almonds until finely ground. Add the flour and the 1/4 cup sugar and pulse to combine well. Spread the mixture evenly in the center of the rolled dough. In a medium bowl, combine the strawberries and apricots. Scatter the fruit on top fo the almond mixture and sprinkle with the remaining 1/3 cup of sugar. Dot with the 2 tablespoons of butter.

Fold the edges of the dough inward over the fruit toward the center of the tart, leaving a large opening. Brush the crust with cold water and sprinkle with the reserved sliced almonds and sugar. Transfer the tart to the oven and back for 45 to 50 minutes or until the filling is bubbling and the tart is golden brown all over. Let cool slightly before serving.

[paellasatyourplace]

Why Best Paella In Boston Is A Great Choice For Grown-Up Birthdays

Ever consider what would actually make your adult birthday celebration unforgettable? Consider how saffron smells strongly, how vegetables and fish are vividly colored, and how authentic Spanish cuisine tastes. Choose the greatest paella in Boston if you want to make your birthday something unique and unforgettable. Let us examine the reasons Best Paella In Boston is ideal for your next adult birthday celebration.

In Taste And Genuineness

Paella is more than just a meal. Eating the greatest paella in Boston will transport you to Spain. Fresh seafood, tender chicken and aromatic saffron give paella a flavorful taste in every mouthful. Many palates will be satisfied by this dish, so everyone at your gathering will be able to enjoy the feast.

Socially Conscious And Enjoyable

Paella's intended sharing quality is among its greatest features. Because it's presented in a large, flat pan, conversation and sharing are made simple. When people congregate around the paella, it takes center stage, uniting and delighting them.

An Eye And Hearing Delight

Unquestionably, a well-prepared paella looks tasty. Your celebration will be even more memorable when you serve the greatest paella in Boston, which looks as lovely as it tastes.

Where in Boston to Find the Best Paella

The Best Paella in Boston Can Be Found by Following These Guidelines

Search And Evaluate

Start by doing some internet research. See what other customers have said and read reviews. Read reviews on Yelp, TripAdvisor, and Google Reviews to learn where to get the greatest paella in Boston.

Suggestions And Related Links

Please don't hesitate to seek counsel from friends, family, or colleagues. Those who know you well may often inform you about hidden treasures that you wouldn't discover by doing an internet search.

Capabilities And Background

Pick a company that has produced authentic paella for a long time. Cooking paella correctly is essential to getting the desired flavours. Seek for chefs with a track record of producing excellent paella and who are specialists in Spanish cuisine.

Make paella the main course if you want to have an amazing adult birthday celebration. For every occasion, the greatest paella in Boston is a unique, delectable, and beautifully presented dinner. It's a pleasant and friendly environment because of its shared nature, which is ideal for introducing individuals.

For your next gathering, get the Best paella in Boston and create lifelong memories. Visit learn more or reserve your next event. Go visit Paellas at Your Place by Antonio. Order today!

Resourcess : https://paellasatyourplacebyantonio.blogspot.com/2024/06/why-best-paella-in-boston-is-great.html

[michaellloyd]

A Completely Self Sufficient Paella Party Catering East Sussex Company

Vamos Paella is a unique culinary concept where our chefs will be cooking paella live at your gathering. You read that right!

Let our paella party catering East Sussex stand out from the rest. Our live paella cooking stations is an interactive visual experience, which entertains your guest as we slice, dice and sprinkle ingredients into the pan right in front of your eyes – a perfect, memorable experience sure to captivate all your five senses.

We arrive, pop-up the necessary equipment, cook it, entertain, clear it away and we even wash up! It’s that simple. All our staffs are fully trained to the highest standards. Our prime objective is to give you and your guests an amazing Spanish Paella party catering East Sussex experience such that you can relax and enjoy your party.

Our paella is:

Grounded, pounded and infused with flavour

Made with healthy rice

Gluten free

Accompanied by salads and condiments

We say this again; our paella party catering East Sussex services are an extension and expression of who you are and we take that to heart with everything to support your event. Our innovative and delicious menus, elegant presentations, and attention to details provide you and your guests the memory of a lifetime.

Our paella catering coordinator will learn about your vision for the day and your thoughts on food and décor. Each paella menu can be designed around your diet and taste requirements. You can choose one of our menus and be sure to receive authentic paella cooked from scratch, using only the finest, fresh ingredients. Add a traditional Spanish style salad or sweet to complete the meal.

We are completely self-sufficient irrespective of the location of your event or party – in a mansion, marquee, boardroom or a beach. When catering for very large numbers our remit is to deliver the same level of care and attention we would a smaller function.

At the end we will discretely clear away and tidy everything before leaving, so you can then embark on the evening, whether there is entertainment or a journey home!

Let Vamos Paella be your go to paella party catering East Sussex Company.

[ljones41]

"Jambalaya"

Below is an article about the American dish known as "Jambalaya":

"JAMBALAYA"

One of the most popular dishes to originate in the southern United States is a dish from Louisiana called Jambalaya. The dish has its origins in the Spanish dish known as paella. There is also a similar dish from the French province of Provence called jambalaia. Both are dishes that are mash-ups of rice, meat, vegetables and saffron.

Jambalaya originated in the French Quarter of New Orleans, during the late 18th century. The Spanish, who controlled Louisiana and the Mississippi Valley at the time, made an attempt to recreate paella in the New World. But since saffron was unavailable due to import costs, the Spanish used tomatoes as a substitute for saffron. Despite Spanish control of the region, the French dominated the population, since they were the original founders of the colony. Those of West African descent or origin, including slaves owned by the French populace, utilized spices popular from the Caribbean to transform this paella copycat into a unique New World dish.

Many would be surprised to learn that Jambalaya proved to become a very flexible dish in Louisiana over the years. It has evolved into three distinct recipes. The original version, known as the Creole or "red" Jambalaya, featured tomatoes. The second version, which is common in the parishes in Southwestern and South-Central Louisiana, is a "rural Creole" Jambalaya that contains no tomatoes. The third version is known as "White or Cajun Jambalaya" in which the rice is cooked in stock and separately from the meat and vegetables.

The recipe for Jambalaya made its first appearance in the 1878 cookbook called "Gulf City Cook Book" by the ladies of the St. Francis Street Methodist Church in South Mobile, Alabama. Jambalaya experienced a brief surge of popularity during the 1920s and 1930s, due to its flexible recipe. And in 1968, Louisiana Governor John J. McKeithen proclaimed Gonzales, Louisiana as the Jambalaya Capital of the World. Every spring, Gonzales hosted the annual Jambalaya Festival.

Below is a recipe from the Epicurious.com website for Jambalaya:

Jambalaya

Ingredients

1 tbsp olive oil 1 large onion, chopped 2 medium cloves garlic, peeled 1 large green bell pepper, cored, seeded and chopped 2 celery stalks, diced 3 tbsp fresh Italian parsley, minced 4 oz extra-lean smoked ham, cut into 1/2-inch cubes 5 oz boneless, skinless chicken breast, diced 1 large bay leaf 1 tsp cayenne pepper 1 can (28 oz) diced tomatoes 1 can (8 oz) tomato sauce 3/4 cup brown rice, uncooked 1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces

Preparation

Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.