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Removed by Marco099

Super Bowl Sunday - is there a better time for wings!?!?  I don't think so.  I started by making a mayonnaise - and of course, it broke.  I used my little food processor and it started out well, I literally could feel the mayo come together and start to emulsify and then as I was pouring in the rest of the oil, I think I took too long because I felt it break.  The food processor went from a smooth blend to a looped whirl.  I'm not really able to describe the sound and feel - but it was very perceptible as it occurred.

PAELLA is named after the PALLERA, a shallow round iron Valencian pan used for cooking this ancient medieval festive shepherd´s and hunter´s  national dish of the Iberian Peninsula which comes in a wide variety of styles; coastal takes employing only shellfish, and / or mountain style chicken or feathered game and / or vegetable  rice dishes which has become renowned throughout the world.

The world Pallera derived from the Catalan language, where it denotes in English, the word Skillet. The pan is made of metal and / or clay terracotta earthenware.

Note: This is not my recipe. I was given this recipe by a member here on the old forum. I can't remember the name of the member who shared this with us. Was it you? I just want to be able to give credit where credit is due when I share this recipe. There are quite a few folks I have shared this with who now use it all the time. I have adapted this as my now world famous family favorite sauce recipe to tease my Italian wife and their family recipe. Please speak up it this is your recipe.
 
 
salsa di pomodoro di base (basic tomato sauce)