Dubstepforum.com

Got some.

somebody gave you that for playing their tunes?

best shit in the world

That looks amazing

YESSSSSSSSSSSSSSS I heart it.

I've made it a few times, need to do it again! I want it now.

The bigger the pan, the better. Mmmm...

IS THE FUCKING SHIT.

Anyone know of a place in London that does a decent one? Can never find anywhere

There used to be a tiny spanish restaurant on Old Compton St which did a decent one. Not been there for a long time though so dunno what it's like now.

Dump. Needs more gravy

Want.

i hate it when they dont deshell the stuff on it. Long.

Thats half the fun, de-shelling the langoustine's and prawns and getting the clams and mussels out. I like the smell of my fingers after.

dj leeno wrote:I like the smell of my fingers after.

Bet you do.

-dubson- wrote:

dj leeno wrote:I like the smell of my fingers after.

Bet you do.

Peas? Guirristyle, I'm afraid. Redeam yourself and show some proper socarrat, that plate in the background looks void of it. Looks good other than that, I need more saffron to get my Valenciana going again--maybe I'll grab some this week. Looks like a good Sunday meal, none the less. But, uhh... wheres the bread and wine/cava?

There's a (fucking fit) Spanish girl from Valencia staying at my yard at the moment who has promised my house that she's gonna make an authentic paella for us on Wednesday.

Can't.

Fucking.

Wait.

I've also been told that authentic paella does not contain seafood. They use rabbit meat. Quite tasty. Especially since I hate shellfish.

kay wrote:I've also been told that authentic paella does not contain seafood. They use rabbit meat. Quite tasty. Especially since I hate shellfish.

You're talking about Paella Valenciana, and yes it does have only chicken, rabbit and native veggies from Valencia, etc... No seafood. The thing is... just like everything else from Spain every community has to have its own take on recipes. Its like Cocido, everyone makes a different one and each claim one is better. In recent years I've taken notice how paella has since adapted to a surf and turf approach to its styling, I've been guilty of it myself by adding lobster, I'm Californian its only natural given the plentiful bounty of both sea and land; but in a few restaurants that claim to serve authentic paella its been taken to the extreme at times with tons of misplaced stuff. A fucking poached fish sitting on top was one of the funnier ones I've seen.

tr0tsky wrote:There's a (fucking fit) Spanish girl from Valencia staying at my yard at the moment who has promised my house that she's gonna make an authentic paella for us on Wednesday.

Can't.

Fucking.

Wait.

Pictures? Or rather get her on here, I'd like to have a word from a compatriota, its been too long, to swap recipes/techniques. I'd also like to know what the hell a Valenciana is doing in the UK in the middle of August? That's like... obscene. Deep within each of us there is a mariscada on a terrace in Alicante all calling our name, its almost unbearable.

Wohh, last 7 days food, right there,
Half digested, in a pan
With a few threatening objects like spoons, whole lemons, wine glasses, shells etc..

Not to mention the eyed prawns

Which I love by the way,