the translation of the title is (hopefully) "rice with vension, or perhap mountain-style paella." strictly speaking in regards to spanish cuisine, i'm not quite sure whether this would more properly be a variation of arroz con pollo or of paella.

i had long wanted "andar de paella" ("to go for paella") featuring our fine north-central montana venison. i know from my reading that paella is what you make of it using the ingredients at hand, and that the only hard-and-fast requirements for paella are the rice, the saffron and preparation "en la paella" (the roud, flat pan that evolved especially for this national dish of spain); therefore, i choose to call it paella, adding the appellation "de los montañas" in order to evoke images of sheepherders or perhaps spanish outdoorsmen preparing this dish using freshly-killed deer and mushrooms they had found in the forest. either way, this was a true joy to prepare and to eat.

you can read about the history, ingredients, method etc. by clicking here. there are also step-by-step, illustrated instructions discussing ingredients and preparation. here's a shot of the final dish, which turned out very well:



any questions, just ask -

enjoy!

ron

Made this recipe and it was excellent.

Thanks for sharing.

glad you liked it, dla!

Have you ever tried to make a pork/venison chorizo ??
BTW I just put in an order for some Spanish foods .This is my first at www.tienda.com .I hope they are ok.

la tienda is top-of-the-line - no worries!