Practice before experimenting, is the key to becoming a "maestro obrador" of paella. Keep it simple because paella is a culinary art that has survived for centuries and deserves continuity: use the same pan, same type of rice (preferrably Bomba rice , especially for beginners),same proportions, same stove or outdoor grill. It does not take long before you will be able to master the art of making a great paella, but until you have conquered the basic techniques hold off on being creative.
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