I have eaten paella in Spain; I then ate it in Italy, but it didn't taste like the one in Spain. What is the ingredient that makes the Spanish paella so partic
To make Paella: What is best practice to cook the rice?
What is the difference between "seafood casserole" and "paella"?
I'm a bit confused with how much saffron to use in a paella recipe. I've seen numerous recipes that state to use 1gram. However I have a 1gram jar and that seem
I've been using an online Paella recipe that instructs you to sweat some onions for 5 minutes, then add garlic for a few minutes, followed by the vegetables, to
Answering this question, I made an ass of myself claiming that Onions are not used in a real Paella. Tomatoes neither. Paprika / Pimentón neither as th
My local supermarket stocks arborio and carnaroli rices for making risotto, and also stocks "paella rice". I have, in the past, used them interchangeably in bo
I was bought a paella pan for my birthday. It had a small label on it with only the brand name on, which I've since washed off. It is steel (I think), with rubb
I am not a chef, I just like to cook. Tomorrow I am making paella for a bunch of people, and I am leaning towards following this recipe. I was wondering, howe
This recipe for seafood paella says to add mussels, prawns, squid and monkfish to the paella pan 5 minutes before finishing, stir and then cover with a lid. I
I often cook a paella outside. I use chicken and prawns. Usually, I fry chicken for 30 mins to brown and cook first - then I remove it. Fry the prawns and remov
The recipes recommend calasparra or bomba rice. Neither is easy to find. My pantry has long grain Basmati, short grain Kokuho, and some Arborio. Which one is th
I bought a carbon steel paella pan. I've looked up if people season it (link) but on Wikipedia I've read: As with other cast iron vessels, a seasoned pan or
I'm cooking dinner for a friend who pointedly bought me a paella pan. Normally, I would never consider making paella in the oven, but my stove is electric and t
I'm making paella. Most of the recipes I've looked at call for specialty rice varieties that are expensive and/or difficult to find. I have a large amount of
I just used a 20" paella pan to make a large paella for 10 people. The pan covers 4 burners. The problem that I had was that the center of the pan never reach