Volume 1, Issue 1
Diana Anderson was born in Long Beach, California where she lived most of her life. After finishing high school she left California and went to Business College in Las Vegas, Nevada. When she graduated from there in 1964 then back to California.
She landed a job as Secretary to the President of American International Plywood Corp. Two weeks later she was dating him, three years later they were married. This is when she became Diana Fernandez and Spanish. Diana and John have been married now for 40 years.
Diana did not know how to cook when she married John and he loved good food. Yes, she could have hired someone, but that was not her forte. She wanted to please her husband with foods from his Native country, Spain. Her Father-in-Law would visit every summer and every night he would prepared one delicious meal after another, of course they all were Spanish. Not necessarily dishes you would find in restaurants but the kind you would eat at someone's home and wish you could find them in a restaurant. She watched him carefully and then tried them herself until she perfected each and everyone. She also visited Spain 3 or 4 times a year watching other great cooks to perfect her cooking. She talked with and spent time with Great Spanish Cooks to help her until she perfected her Spanish Cooking. Diana got to the point that she thought she was Spanish and her husband American. She is in love with Spain, the culture, people and its foods and she believes that when cooking you have to add "love" as the main ingredient.
Her husband John is from Galicia the Northern part of Spain. He was born in a small seaside village called Santa Cruz near La Coruna. The Galician people are noted for their cooking, especially seafood. Now Diana wants people around the world to enjoy some of these tastes. Periodically she will add a recipe to her site for anyone who wants a change to their life.
"Paella de Diana" this month featured recipe
"Paella de Diana", this might sound funny but I called it this name because I have worked long and hard to get to the taste and favor that I wanted my paella to be. It is my recipe. Paella can have many different ingredients. I have chosen the ingredients that have worked for me and my friends. It has been tested on American friends and Spanish friends and I have not had one complaint. I have given this recipe for friends to try before I presented it on the web to see if it worked for them. I have also been invited to a friends house where he made my recipe of Paella and I can say without a doubt that it was Great. Of course everyone has their own taste for paella and every chef has a different recipe. You have to find the recipe that suits your taste.
I can also tell you that without a Paella Pan it is truly hard to make a great Paella. For some odd and strange reason the shape of the pan makes a difference and if you have a Paella pan on the bottom of the pan you will see the dimples, this also helps with the cooking of Paella.
I have found it best to cook a Paella on a Paellero ( Gas Burner ) or aBar-B-Q because then the heat surrounds the entire pan. On the top of the range the heat is just in a small section of the pan where it is only cooking part of the entire ingredients. You should have some kind of Bar-B-Q or a Paelleros Gas so your pan is completely surrounded by heat.
Paella Pans
Burners and Accessories
Paella Gift Ideals
Paella Specials
Spices
Recipes
Diana
Elite Club Gourmet
Famous Chef's
Television Chef's
Pages Of Interest