Apparently paella is one of the top most difficult dishes to make at home. <br />First, you think you need a special pan. Not so - I make it in the biggest frying pan I’ve got, all of 25cm, and it goes swimmingly. True, it’s not a party dish amount unless there’s four of you and really not very hungry. <br />Second, what to throw into it? Pure form paella valenciana has rabbit or chicken in it OR the seafood mix – plus green beans, white beans, no onions. So guess what – the one below isn’t pure form. <br />Third, how the hell do you get the toasted crunchy rice at the bottom called socarrat? It’s without question the best bit, without it, it’s ‘rice with things’, not paella. How do you? Easily – don’t stir. Or even DON’T STIR!!! <br />And the last but not least difficult: say it properly. pah/EH/yah. You might get away with pie-yey-ah but never, ever pie-ella or you’ll be laughed all the way out of Barcelona.

Share: