Paella is the national dish of Spain, and each region has its own specialty. While in college I spent a semester in Toledo, Spain, and learned to cook paella with my host mother. This is a common way of cooking paella in the Castilla-La Mancha region of Spain.
I use chicken in my recipe, but pork (or even rabbit) works just as well. You can also omit the shrimp or substitute it for mussels or other types of seafood.
Rommegrot is a delicious Norwegian porrige, usually reserved for speical occasions. Now you can enjoy it in just minutes using only your microwave! This is a recipe given to me by my grandmother, who first introduced me to the wonders of rommegrot.
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