Orange kitchen

No duck confit at Moore Wilsons yesterday morning 🙁 However we’d been perusing the latest Cuisine magazine at breakfast and Father had spotted a pork and spinach paella that he thought look quite tasty so we just adapted. Yikes. Changed our plans!

We got all the exact ingredients from Moore Wilsons per the recipe … instead of just scooting by with ordinary paprika, we got smoked paprika and rather than any old rice from in the cupboard we actually got Spanish Calasparra short grain rice that comes in a special little fabric sack with that clever sewing that I remember being on maize sacks as a kid where you just pull one end of it in the right way and the bag comes undone! We even blanched and peeled the tomatoes. It was serious stuff.

And it paid off – really REALLY delicious and even though we didn’t have a stove top pan that could go in the oven we had success using a heated oven dish – looked just like the recipe! (Don’t look Steph, we can leave the pork out when you come to visit.)

And I made sticky date pudding with THE most divine caramel sauce for desert. And there’s some of that left over – YUM!


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