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Spanish flash in the pan

One night in 2010: The recipe was Paella, calling for seafood (esp mussels and squid), special Calasparra rice, lots of peas and secret spices, an enormous pan and … friends to share. The itinerary started at Brisbane’s Black Pearl Epicure in Baxter Street, Fortitude Valley; then it was off to Samies Girl seafood on the river at Hamilton, and finally to the West End chalk & cheese bottle-o for the liquid refreshments and a few (extra) nibblies.

And the results … thanks to head chef Pip!

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