Seafood Valencia Paella

It's morning as I make a special trip to the fish market. There, I will look for the freshest mussels, large shrimp, and Maine lobster. A large crowd has formed mostly chefs wanting to get the best seafood for their restaurants. You can hear the offers and counter offers as they negotiate a low price. My stomach acids are on high alert, thinking of this masterpiece creation. Born from the Spanish coastal town of Valencia. Now it's off to the grocery store for the other ingredients. There is Spanish chorizo sausage, boneless chicken thighs quartered. Saffron and cilantro and many other tasty spices. I read the the labels, I'm looking for organic ingredients. As I'm cashing out, I know I will be in shock. I try to convince myself by rationalizing, you only live once. I hurry home, never fast enough. My patient kitchen is waiting for me. She knows soon the air will overflow with wonderful fragrances. My beat up pots are pulled from the lazy Susan. Arborio grain rice, two cups of water, olive oil, and salt to taste. Cooking the rice right is a cooking challenge. Perfect timing and heat are needed to achieve this, or your rice will be soggy. Arborio is a short grain rice that works best for me. The shrimp and lobster cook real fast. You don't want to leave them cooking too long, if you do they will taste rubbery. Timing is crucial. Fresh cut garlic, ripened tomatoes sliced perfectly, fresh ground pepper, and green peas. White wine, Goya virgin olive oil, red peppers, and capers. Organic chicken stock. I watch my pots and pans, making sure there is perfect harmony collaborating together to bring forth heavenly taste. Oh! the aroma. This dish is testing my patience. Please hurry up! I feel somewhat tortured, craving this meal. My wife smelling the aromatic air throughout the preparation, was impatiently asking. "Is it ready yet?" repeatedly. Finally the rice is mixed in for the final ingredient. The dishes are placed on the table. Grace is said. The sounds I hear are, "Ummmmm, ahhhhhhh, as they taste this wonderful effort. A nice glass of Rosatella wine, as Emeril Lagasse would say. " Bring it up another notch." Finally, our stomachs were experiencing happiness... Recipe for Valencia Paella is available on line. Just Google. Lobster is optional. Tammy Reams Didactic Food Contest. Michael Tor 9/13/2015