Paella with seafood: A per­fect combo.

Singapore Women's Weekly (Singapore) - - CONTENTS -

Span­ish paella is tra­di­tion­ally cooked in a large shal­low pan, but any thin-based pan, as wide as pos­si­ble, will work. This recipe fea­tures ali­oli – heady with gar­lic and ex­tra vir­gin olive oil – sim­i­lar to the French aioli.

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