Preparation info
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    • Difficulty


Appears in
Floyd Around the Med

By Keith Floyd

Published 2000

  • About

No Spanish cook has the same recipe for paella as another. Paella is basically a rice dish, named after the large, round, shallow pan in which it is cooked. In inland Spain it is made with vegetables and rabbit or chicken. Along the coast it is more likely to be prepared with fish or shellfish, or a combination of both. It is truly a movable feast. Aficionados will tell you it must be cooked over a vine wood fire in the open air. This isn’t strictly necessary but there are a couple of basic