ABOUT THE AUTHOR: Weston Ochse is a former intelligence officer and special operations soldier who has engaged enemy combatants, terrorists, narco smugglers, and human traffickers. His personal war stories include performing humanitarian operations over Bangladesh, being deployed to Afghanistan, and a near miss being cannibalized in Papua New Guinea. His fiction and non-fiction has been praised by USA Today, The Atlantic, The New York Post, The Financial Times of London, and Publishers Weekly. The American Library Association labeled him one of the Major Horror Authors of the 21st Century. His work has also won the Bram Stoker Award, been nominated for the Pushcart Prize, and won multiple New Mexico-Arizona Book Awards. A writer of more than 26 books in multiple genres, his military supernatural series SEAL Team 666 has been optioned to be a movie starring Dwayne Johnson. His military sci fi series, which starts with Grunt Life, has been praised for its PTSD-positive depiction of soldiers at peace and at war. Weston likes to be called a chaotic good paladin and challenges anyone to disagree. After all, no one can really stand a goody two-shoes lawful good character. They can be so annoying. It's so much more fun to be chaotic, even when you're striving to save the world. You can argue with him about this and other things online at Living Dangerously or on Facebook at Badasswriter. All content of this blog is copywrited by Weston Ochse.

Sunday, May 29, 2011

Paella, Paella, Paella and Elvira!

Little did I know that when I went to Valencia, Spain, that I'd be going to the place where Paella was born. I've had every kind of paella since I've been here. Paella Valencia is with vegetables, chicken and rabbit. Paella Negra is made from squid and squid ink. That's my favorite. There's even lobster paella. And it's all so damn good. The only problem is that the Spanish don't eat until about 10 PM so by the time I had paella, I was on carb overload and ready for bed. Next time I go to Spain I'm going to get on a regiment to prepare.

So for your viewing pleasure, I'm going to share some food pictures.

Cheese and Mushrooms in a Dill Sauce (Romania)

Elvira walking with me in Romania to eat

Sardines in Vinegar Tapas on the Beach

About to be Paella'd

Paella Negra and Sangria

More Sangria

Appetizers of whole fried prawns in salt and pepper

Before the Paella Fest


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