“I swooned quietly with my first bite. The dish sang with the flavors of Spain and was packed with chunks of browned rabbit, chorizo, and mussels. It was spectacular and camaraderie crushing. "Who made this? Who possibly had time for this?" I was talking through a mouthful of Arboro rice. "I made this once in culinary school and it took an entire day of my life that I'll never get back."
"Reza made it." Carlo used an empty mussel shell to pluck the meat out from another shell. "He said he cooked it over an open fire with orange and pine branches for kindling." Carlo grinned at me, a dribble of olive oil snaking its way down his chin. "According to Reza, it's the pine cones, though, that really do the trick. I'm sure you discovered that yourself when you made it on the day you'll never get back."
I nibbled on a cut of caramelized chorizo but didn't have the chance to reply.”