Our main entree featured Paella Valenciana, a medley of colors and tastes, this festive rice dish features chicken, mussels, clams, pork and sausage. The majority of the preparation is done on the stove top, and then it is put in the oven to finish cooking the short grained rice. Shown here in a traditional paellera, one purchased in Spain many many years ago. It is one of my most useful souvenirs! I can still see the paella pans hanging in graduated sizes from what could only be a doll's pan to the largest paella pan imaginable. This one, with a 12" base, was the middle size, out of about 15 or more pans!
The meal ended with Flan, a caramel glazed baked egg custard, garnished with fresh strawberries.