Valencia Seafood Paella (Supreme) from a friend

😉👍 :

- 14-Sept.,2018: What better way to deal with the cancellation of our weekend camping trip from Hurricane Florence, than to cook Spanish - Valencia Paella and share it with friends for consolation.

95% of its base ingredients came (gifted) directly from Spain: authentic Bomba Arroz Rice, Saffron threads, Finca La Torre Extra Fine Olive Oil, Dantza Roasted Pimientos (red peppers), and Pimenton de la Vera Smoked Paprika.

Cooked with fresh mussels, littleneck clams, sliced squid, butterflied-shrimp, and thinly sliced pork tenderloin; plus fresh asparagus spears, petite peas, and lemon slices - the aromas, flavors and textures just exploded with warmth and satisfaction to treat our disappointment after each spoonful.

The last time I cooked this dish, I graded it a 6/10 (too mushy, overcooked). This time, it was a lot better, an 8.5/10, imho. It even had a ”socarrat” - a thin burnt and crisp and crunchy caramelized-rice welded onto the bottom. But it wasn’t ‘thick enough’, hence my penalty. 😐