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6
Easy
Published 2005
A dish that has become synonymous with Spain, a national favourite, born in the province of Valencia but cooked at family gatherings and celebrations as far north as the Pyrenees. Piles of mushy, yellow rice found in tourist haunts on the Costas have tarnished the great name of paella, but eat the real thing and you will realize what all the fuss is about.
This recipe is based upon the Paella Parellada, a Barcelona speciality packed with a myriad of flavours. The true