|Sangria, Bread, & Dipping Sauce|
|Paella Marinera with Lobster|
To celebrate one of our good friend's birthdays we decided that the festive choice would be paella. We revisited a restaurant that we went to when we first moved to the city back before the blog was really up and running called Cafe Espanol
. As we remembered, the sangria was delicious and the bread comes out with this wonderful olive and olive oil dipping concoction.
For dinner, we all shared the Paella Valenciana (sausage, chicken, seafood, and saffron rice) and the paella Marinera with Lobster (shrimp, scallops, clams, mussels, squid, and saffron rice). We enjoyed it a lot, but found it to be a bit on the salty side. Now that we've had paella from Soccarat and experienced the slightly burnt, magic, delicious crust that can be the bottom of paella, I don't think I can fully enjoy paella again without that. Unfortunately, this paella did not have the soccarat effect.
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