Q for Hanover: Bannon It looks like there's little evidence Bannon hates Jews. The problem with the left yelling racist is that they're now the boy who cried wolf. — Hanover
Yesterday I read a very interesting article accusing the liberals and left of crying wolf over Trump's racism. It takes each accusation and examines it quite thoroughly:
http://slatestarcodex.com/2016/11/16/you-are-still-crying-wolf/
Anyway, I made bomba rice for dinner this evening.
Bomba rice is a variety of rice cultivated in the Valencian region of Spain, where I'm currently living. I'd never heard of it till I moved here recently. It was brought here by the Arabs a long time ago, and it's the kind of rice to use in paella, a dish that originates here. It's quite similar to risotto rice, like Arborio, but I seem to get on with it better. It just
behaves well, in the pan, on the plate, and in the mouth. It's got character.
What I do is chop an onion and some garlic, fry the onion, after a few minutes add the garlic, and then add some chopped or grated tomatoes. Then I add the rice, stir it around for a minute, and then add some stock/broth. I tend to make it kind of in the way you make risotto--adding the liquid gradually--just because I find it easier to watch over what I'm cooking rather than calculate the amount of liquid I'll need and then just leave it. (I hate leaving a meal just cooking while I do nothing. I can't relax.) So I just add stock whenever it's getting too low. In between stirring it I cover the pan, because the great thing about bomba rice is that the grains absorb a lot of liquid and expand in size without losing their shape and integrity. So I mostly keep the lid on so as not to boil away the liquid.
Saffron is a good addition towards the end, for both colour and flavour. I also like some heat, so chilis, paprika and cayenne pepper work well.
I've found it goes especially well with morcilla, which is a Spanish blood sausage. One way to incorporate this is to fry the chunks of morcilla in the same pan even before you put the onions in, and just leave them in there while the rice cooks. So long as you don't burn the morcilla to a crisp, it seems to be impossible to overcook it.