Ex­pert cook­ing ad­vice, plus next level one-pan paella

SERVES 4 PREP 40 mins COOK 50 mins A LIT­TLE EF­FORT

BBC Good Food - - Inside - pho­to­graph DAVID MUNNS

What This of­ten-recre­ated hol­i­day dish fre­quently causes ar­gu­ments among Spa­niards about what goes into an authen­tic paella. There are a cou­ple of key el­e­ments that make up a paella, and af­ter that it’s fair game, with each cook adding their own stamp. What we’ve tried to cre­ate is a recipe that you’d im­me­di­ately think of as ‘paella’, even if it is a lit­tle turís­tico.

How A good paella re­lies heav­ily on the right in­gre­di­ents and, at its base, a great stock. Good fresh stock is hard to find, so we’ve come up with a quick so­lu­tion to mak­ing your own. We kept the key in­gre­di­ents authen­tic, but have taken a few lib­er­ties in the name of ease and flavour.

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