A Simple Paella without Fish

Riz au costellous

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Paella has become one of the staple foods of Languedoc, served at every fête, bullfight, and on every Sunday market throughout the region.

Joseph Delteil, born in the Aude, surrrealist author and friend of Henry Miller, Georges Brassens and Charles Trenet, in his amusing and poetic book La Cuisine Paléolithique, lays out his rules for making paella, none of which we can hope to follow.

The three secrets of paella...

1. T