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http://thisav.fun/ thisav This is one of my favourite things to cook. I love the fact that you build a paella – it becomes more and more substantial as you add the ingredients – and that it turns out slightly different every time. Paella is often about the pan you cook it in. A proper paella pan has lots of tiny indentations all overthe bottom, which help the rice to cook more evenly. If you don’t have one, then a large, high-sided frying pan will do. It really is worth spending the extra cash (about a quid) on Bomba paella rice. Grown around the Valencia region of Spain, which is the home of paella, it holds its shape well whencooked and has a reassuring firmness to the bite. If you can’t find it, then you can get away with Arborio risotto rice. |
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