¡hot plate! arroz con pollo

homemade arroz con pollo

Quick confession: I love all things Spanish. When I studied abroad in Madrid during college, I lived with a señora who once upon a time owned a restaurant with her husband and so was blessed with many a delicious meal while I was there. Among my favorites: paella, croquetas, natilla, sopa de patatas, lentejas y natilla.

While I’ve made a few of those dishes myself since returning stateside, last week I ventured into new territory with this arroz con pollo recipe from epicurious.com. I have to admit I was a little intimidated at first, but it turned out SO DELICIOSO I Can’t. Even. Tell you. It was my first time cooking with cumin, which I now love and adore, and saffron. Per reviewer suggestions, I substituted beer for the water, which made the flavor of the whole dish so much more robust.

If you’ve made arroz con pollo (or any other authentic Spanish dish) and have recipes or secrets, do share!

must. eat. now.

You have to see this tomato tart by food blogger Anamaris over on her blog, Chef It Yourself. I ran across her while registering my blog this morning on WordPress.com.

The recipe doesn’t look that bad, and has three of my favorite ingredients in life: tomato, cheese and avocado. File under nomnomnom!

sautee over low heat

cooking croquetas - 07.2010

My favorite moment when cooking croquetas is putting the unsalted butter in the pan with the onions–the butter melts smoothly and makes this sizzling little sea of bubbles over the low heat.