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SPANISH COOKING AT IT’S BEST!

By Reid Smith

If you have not eaten at Tres Cazuelas yet, you need to! What a great experience in Iberian Peninsula cuisine. Club members started with a wine tasting and then proceeded to the cooking presentation. Chef Angelo Reyes took us through the steps of preparing paella. Originally, this dish from the 1800’s combined your weekly leftovers, but now it is quite a delicacy. The right ingredients and careful preparation is the key to a tasty dinner. Rather than leftovers, our paella included rice, chicken, pork belly, jumbo shrimp, mussels and clams seasoned just right. Yum!