Test Kitchen Tips:

Women's Weekly (Malaysia) - - Living -

The best type of rice to use for paella is calas­parra. If the to­ma­toes are lack­ing Œavour, add a few tea­spoons of tomato paste, to taste. A per­fect paella should have a de­li­cious golden crust on the bot­tom and the rice should have ab­sorbed all the mois­ture. To make a cheat’s ver­sion of Span­ish ali­oli, com­bine ¾ cup (225g) whole egg may­on­naise with 3 crushed cloves gar­lic in a small bowl. Add a lit­tle salt to taste.

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