Our teenage chef whipped up Spanish Paella for dinner early this week. It’s loaded with fish, prawns and homemade sausages. For the grain, she used Japanese rice. It tastes as good as the one that we had at the farmers’ market in Auckland years ago
For the leftover Paella, Sherilyn baked it the next day. She sauteed a handful of chopped big onions with a can of green peas and topped with mozzarella cheese before popping it into the oven.
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