Just one other couple and so four fits perfectly in the breakfast room.
A blue and white dinner party -- the Spode, blue linen napkins in my silver napkin rings, the everyday cutlery.
And for a centerpiece, the Easter lambs, the old Mason pitcher full of orange tulips. And candles, of course.
The purpose of the evening . . .
Was to taste two different kinds of Spanish Albarino wine. The other couple likes wine as much as we do and have both have a great pallet.
Our decision -- both were good. The green label tasted more like a sauvignon blanc -- lots of citrus undertones. The white label is made in a town that we'll be going to when we go to Spain later this year. The four of us really liked that one best.
And for dinner . . .
Chicken paella. I've never made it before and adpated a recipe that I found on-line. We all enjoyed it with another glass of the Spanish wine and some crusty bread.
Dessert was Crema Catalana. A Spanish version of Creme Brulee that was wonderful.
It's Thursday so please join Susan at Between Naps on the Porch for Tablescape Thursday -- I'm expecting a lot of leprechauns this Thursday for it's almost St. Patrick's Day!!!
1/2 pint oil
1 chicken, cut to 8 pieces (I used 4 bone in, skin on chicken breasts)
2 bowls of rice (1 pound 5 oz. approximately)(I used 2 cups raw)
5 bowls of meat broth (I used a quart of chicken stock)
1 green pepper
1 red pepper
1 small can of peas (I used a half package of frozen peas)
1 small onion
1 clove of garlic
I didn't have a paella pan and so made this dish in my Le Creuset Dutch Oven. It worked!
Heat half the oil and once warm, add the cut up chicken and let it cook for 15 minutes until nicely browned. Remove from the skillet and put aside. Add the chopped onion to the skillet and after 5 minutes, add the diced tomatoes.
Let it braise about 5 minutes more, mashing the tomatoes with a skimmer.
Put in the green pepper (cut to square pieces of half an inch). Add the chicken. Put in salt to taste and the chicken stock, hot but not boiling. Add the rice.
Mash the garlic, the parsley and the saffron with a little bit of salt so that it doesn't slip. Wet it with a couple of soup spoonfuls of temperate water. Put this mixture on the rice.
When the broth has reduced to half, let it rest for about 5 minutes before serving.