Tuesday, 24 April 2018
To qualify as a proper paella, the dish must be cooked in the open air by a man (or men) in a double-handled raw iron pan set over the embers of a campfire. Essential ingreditients are round-grain rice, saffron, olive oil, water and salt, plus whatever foraged ingredients come to hand: in the rice paddies of Valencia, rabbit, frog-legs and snails are usual. Vegetarians can stick with fresh of pre-cooked chickpeas and wild asparagus shoots. If the same paella is cooked by a woman (women) indoors on a stove (perish the thought), it's un arroz, a rice-dish. Now you know it all.
You can help make this book happen. Please share it, and encourage your followers to share it, too.
Get updates via email
Join 93 other awesome people who subscribe to new posts on this blog.