I sure am glad I stumbled on a recent talk by Martin Walker on YouTube, where he urged everyone to subscribe to Julia Watson's substack blog on all matters culinary. I did so and could not be more pleased. Thanks for this piece and I look forward to future installments. (And thank you for suggesting the name "Bruno" -- a masterstroke).
This sounds *fantastic*. I can normally take or leave paella -- and anything too rice-y -- but delicately flavored with smoke and a caramelized crust? Count me in! Once it's cool enough to light a fire this will be at the top of my list. Thank you!
Will never get near saffron again without thinking of your wicked description. And I’m going to cook this paella soon, adding clams.
Hahaha! I hope you won't wear new corduroy without think 'saffron!'.
I sure am glad I stumbled on a recent talk by Martin Walker on YouTube, where he urged everyone to subscribe to Julia Watson's substack blog on all matters culinary. I did so and could not be more pleased. Thanks for this piece and I look forward to future installments. (And thank you for suggesting the name "Bruno" -- a masterstroke).
Gosh! I'd no idea! I'm honoured. I'll do my best to keep you engaged...
This sounds *fantastic*. I can normally take or leave paella -- and anything too rice-y -- but delicately flavored with smoke and a caramelized crust? Count me in! Once it's cool enough to light a fire this will be at the top of my list. Thank you!
In London's current heatwave, it could probably cook just left out in the sun!
If you can hustle this, it's worth it.
Yum!