The Board had their summer meeting at the home of Heather Mercy, Gail Parker’s Daughter-In-Law. Thank-You so very much Heather, for opening your beautiful home and kitchen to us. We were also honored to have Artist and Chef Judas Arrieta and his wife Vivian prepare the wonderful Tapas and Paella dinner for us. It was awesome! From Wikipedia, paella is,
Paella (Valencian: [paˈeʎa] or [pəˈeʎə], Spanish: [paˈeʎa], English approximation /pɑːˈeɪlə/,/ˈpaɪjeɪə/ or /ˈpaɪjɛlə/) is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near the Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. The dish is widely regarded as Spain’s national dish, as well as a regional Valencian dish; Valencians regard paella as one of their identifying symbols.
Types of paella include Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella is believed to be the original recipe and consists of white rice, green beans (bajoqueta and tavella), meat (chicken and rabbit), white beans (garrofón), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices. All types of paellas use olive oil.
Here is a recipe for Paella that Robin and I have used with some success. But be aware that paella varies from household to household and from region to region. The one that we have the recipe for is basically, but not totally, from the Basque Market in Boise. Enjoy these photos and Thank-You Chef Judas and Vivian! The photo above is some of Judas’ artwork and on display at Ming Galleries in Boise.
Robin and I drove to the Farmhouse Restaurant in Wendell, a Basque restaurant, and picked up this loaf of Basque Bread.
Chicken and Dumpling Soup with Basque Bread Toasts
When in Wendell, one must eat! The Farmhouse Restaurant is an awesome place to stop. Delicious meals! And all made from scratch.
Back in Boise, our main seafood resource is Reel Foods Fish. Chef Judas and Gail are waiting for lunch. Purchases have already been made.
Fried Oysters and Slaw
Fried Halibut and Fresh Made French Fries
Time waits for no one! Must start the prep work for the paella dinner. Only 5 hours! Feel like we’re on Chopped!
Chef Judas Arrieta and his wife Vivian and Gail McClellan Parker are discussing the menu and where to purchase the items.
An old, old Basque Red Wine. It was super good. I think this is the last bottle in existence! It is now history. We also had a 2009 Cold Springs Riesling that went extremely well with this dinner.
Vivian and Chef Judas are starting to cook.
Gail and Vivian work on the peppers.
Stuffed peppers are cooking.
Finally it’s 6:00pm and time to eat! Here are some Tapas items …….. We made all of them!!!
Potato Frittata with Poblano Peppers
Deviled Eggs with Red Pepper
Basque Olives with Anchovy and Peppers
Plated tapas. Yum!
And now ………….. Paella!
Chicken and Chorizo Paella
A great time shopping, eating, prepping, eating and wine. Oh yes. A short business meeting. And yes, the Board Meetings are all open to any member of TVWS. You are welcome to join us … encouraged to join us. If you missed this meeting, see what you missed? (Not all meetings are served dinner like this, though.) Cheers!