The Anthology Of a Santo Domingo Paella – Voila!


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Master Paella Maker, Fernando Tapias, buying the ingredients in Santo Domingo, DR.

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Laying out the stuff

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Lighting the Special Paella Stove

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Chicken

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+ Pork

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+ Fresh Garlic and Onion

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+ Red and Green Pepper

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+ Rice

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+ Fish Stock

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+ Baby Octopus, Fish and Scallops

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+ Shrimp

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+ Another Kind of Shrimp and Clams

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+ Mussels

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+ Langosta

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+ Peas

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Cover and Simmer

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Voila

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How To Make A Paella in Twenty Steps!


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My wife and I were invited to the Dominican Republic by our friends Fernando and Lorena Tapias. Fernando is known as a renowned paella chef. The paella is dish which includes yellow rice, chicken, and a variety of sea food, pimentos and peas. You can get it at exclusive Latin restaurants. The dish is expensive and can take an hour to cook, but, oh, is it worth it. We were fortunate that during our brief stay, Fernando cooked for us.

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Fernando took us to a supermarket in Santo Domingo, capital of the Dominican Republic. You can notice his purchase. Red and green peppers, a variety of onions, chicken, shrimp, scallops, mini lobsters and seasonings. Yum!

 

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When we got back to his apartment, Fernando and his daughters got all of the ingredients in order. The center bottom tray is minced fresh garlic

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Fernando and his family lived in a beautiful pent house apartment overlooking the city of Santo Domingo. It was beautiful site, overlooking the city at night, while our mouths watered for the paella. In this photo, Fernando lights his paella stove.

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The first course of action was to brown the chicken in oil.

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Next, Fernando did the same with pork.

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This is a combination of onions and garlic browned to perfection.

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Fernando browns a combination of red and green peppers.

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The master at work, browning, simmering, and blending.

 

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Next, Fernando distributes the raw rice over the dish.

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A guest was put to work by smothering the concoction with fish stock.

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As the dish simmers Fernando adds baby octopus, fish and scallops. Amazing!

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After that, Fernando adds shrimp.

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Next, another type of shrimp and clams!

 

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As if this was not enough, Fernando enhances the dish with mussels.

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Red and green peppers and longostinas, which are small lobsters.

 

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Now, the famous peas which is the bedrock of a paella.

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The master, adjusting the flame to impeccable perfection.

 

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Cover and Simmer

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Voila! Such an incredible night of eating. A sumptuous paella, a glass of wine, with great friends on the pent house porch overlooking the beautiful city of Santo Domingo.