On 11 Sep, 13:41, koko wrote:
> I bought some Arros de Valencia while I as in Santa Fe.http://i19.tinypic.com/4m02ddh.jpg
>
> http://www.arrozdevalencia.org/
>
> I bought it for making paella, but I couldn't wait to try it, so I
> cooked some up tonight. I cooked it like I would any other rice. It
> turned out delicious. It sticks together without being clumpy or
> gooey. It has a nice chew to it.http://i14.tinypic.com/2zfnyao.jpg
>
> I cut the rest of the pork shoulder in half and cooked one portion
> with some garlic and a few green chiles that I laid on top.
>
> I took the juices from the roast and put them in a saucier. Then I
> added a slurry of cornstarch and water and brought to a boil to
> thicken the juices.http://i18.tinypic.com/6b2m07c.jpg
>
> Sliced up some of the pork and plated with the rice and juices.http://i14.tinypic.com/62zyq28.jpg
>
> I opened the bottle of St Clair's Cab-Zin from New Mexico and had a
> fabulous dinner.http://i18.tinypic.com/2ushr8k.jpg
>
> koko
> ---http://www.kokoscorner.typepad.com
> updated 9/6
>
> "There is no love more sincere than the love of food"
> George Bernard Shaw

Yum, that sounded and looked a delicious repast. Well done!

Cheers
Bronwyn
Qld, Australia