When it rains – eat migas
Arroz negro

paella Catering

There are a lot of things that stir the passions in Spain. One of the most heated topics is about how to cook the real paella. Of course, every village has their own version of this traditional dish. For some, paella is only paella with rabbit and snails; for others chicken and seafood; squid in its own ink. Put aside the arguments about ingredients for a minute and focus on the main burning issue: to stir or not to stir. This is not risotto. This is paella. Leave it alone to cook. But it’s hard to resist. You’ve cooked all your ingredients; you’ve added the sofrito – a rich, tomato based sauce; you’ve added the rice – from Calasparra of course. And then your stock. And then you wait. For seventeen long minutes. What if the rice around the edge is still crunchy at the end? Not a concern. You have to leave it alone – go and have a cold beer and some tapas. If you want to call your dish paella: you will not stir.

paella Catering


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