How Do You Make Paella Valenciana With Saffron?
La paella is a broad, shallow baking dish used in Spain and other Latin countries. Over the years, recipes for “arroz en paella,” literally “rice in a frying pan” have followed three basic trends; seafood paella, Valencian paella and the New World version, paella cheriso. Of the three, Valencian paella is thought to be closest to the original dish that was created by peasants in the rural areas around Valencia, Spain’s largest seaport on the western Mediterranean coast. Step 1 jQuery(document).ready(function(){ jQuery(‘#jsArticleStep1 span.image a:first’).attr(‘href’,’http://i.ehow.com/images/GlobalPhoto/Articles/5110392/239549_Full.jpg’); }); A paella-for-two, just 11 inches across, is perfect for a gas range top. Use the right pan and the right heat. The pan that gives this dish its name is a steel dish between 2 and 4 inches deep. It is at least 10 inches wide. A 14-inch paella serves four and an 18-inch one will serve six to eight people. Traditional paella is prepared in a wood-fi
