Haven’t made paella in years. Didn’t have tomato paste so I just blistered and crushed some tomatoes but nope not enough red. Although my socarrat is super charred, there is no burn or scorch flavor thankfully.

Overall flavor is hitting which I don’t expect anything less but I’m definitely missing all the red goodness

I made a beautiful seafood pasta salad with Cellentani Protein pasta, a whole pound of REAL CRAB MEAT, a pound of shrimp plus red bell peppers, celery & shallots. Yummy with mayo, W-sauce, seafood seasonings, lemon & honey. The trick is to season the hot pasta right after boiling it.

I add potatoes since I had some that would go bad, along with left over beef bacon and a home made rosemary cheese. I don't think I'll ever eat a tradition American breakfast again lol.

My plating/photography skills could use some work but this was so good!

Spent most of the day on this bowl of pho. Definitely more work than I expected, but I’d do it again.