I cooked paella on a whim last Sunday (May 4), and while I haven’t written the whole post yet, I can’t resist showing off these pictures. I had Iranian saffron languishing to be cooked plus I have been wanting to cook paella after a long time. The first time I cooked it was Fathers’ Day, many years back. For sure, I’m going to make it again.
Paella cooking with chicken, olives, tomatoes, cucumber and bell pepper. Whatever I found in then fridge.
I topped the paella with eggs and dill. The egg is supposed to be heart-shaped after molding it with my new egg molders it didn’t shape well.
Next time, I’ll be cooking a lot like this, once the farmhouse sinks are fixed back home. It’s difficult to cook and clean up when something is broken.
Sawadee kha! My name is Gay a.k.a. A Scientist in the Kitchen. Science and cooking are two of my passions. I'm a corn breeder who also loves to eat and cook. My kitchen is in Phitsanulok, Thailand where I am based together with Pasta (yes, I love Italian food!) my black labrador retriever.