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 remove them, then fry the sofrito. Once that ...
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 both risottos and paellas. Wikipedia ...
To make Paella: What is best practice to cook the rice?
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 particular? I remember they used a particular ...