A little bit of white stuff falls from the sky, and Dallas TX shuts down, so a
what-every-was-is-the-fridge "paella".
Shallots, leek, tomato, thyme, SV chicken breast/legs with PC chicken stock. The pan works on induction so smoke was added via a smoked Serrano salt. The heat was a little high so the socarrat was more burnt than toasted.
