Rice absorbing all the goodness...
After 15-20 minutes, added 4 lbs of shrimp that had been "marinated" with olive oil, garlic and saffron...and 2bs of mussels...arranged all neatly around the perimeter for presentation, but this is where the heat challenges came in...couldnt get the shrimp and mussels to cook without burning the middle so it all got "stirred" up a bit...then some peas and chopped parsley and a squeeze or 3 of lemon juice
The money shot...the Socarrat...toasty rice goodness on the bottom of the pan...
Oh, and the wine...31 bottles of fine Spanish wine later...it was a great nite...
