Paella March 18, 2010

The next day dawned clear and sunny. After breakfast, we drove to the nearby ruined Carthusian monastery, Santa Maria d'Escaladei, currently undergoing renovaciones by the Catalonian government. It was the first monastery of the order of Saint Bruno in the Iberian Peninsula, founded in the late 12th century. The Carthusians colonized and Christianized the region, planted crops, notably vines, and taught basic agricultural techniques. The local Priorat wine region is testament to their work.

Pat, Mary, Joan Jr and Sr, Marie-Angels and Oriol in the entrance courtyard:















Oriol in the Cloister:




Reconstruction of a monk's cell:




















Back at the house, preparations began for paella: Pat trims artichokes while Mary cuts up botifarra.





Dried mushrooms are set aside to soak in caldo (broth):




Joan sautés garlic and homemade tomato sauce over the fire:




Add artichoke heart pieces:




Stir in botifarra:




Add the rehydrated mushrooms, rice and broth:




Leave to cook over the fire about 20 minutes, turning occasionally but not stirring:




During cooking, you can play with the rabbit!




Ready to eat...almost...




We were told it is best to let it sit awhile covered in clean tea towels so as to soak up more liquid:




Fresh Raf tomatoes add sweetness as a side dish:




Delicious! Bon Provecho!



All gone!




What a wonderful way to spend a Sunday afternoon! ¡Muchas gracias todos!

Hasta luego...

Location:Cornudella de Montsant