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Masterclass: Paella

Josephine Soh 30 March 2017

The secret to cooking a scrumptious paella with the coveted soccarat is more than just about controlling the fire.

Mention Spanish food and paella is one of the first dishes that comes to mind. The famous rice dish originated in Valencia, the country’s eastern coastal city, and the original version, paella Valenciana, consists of rabbit, snails, chicken, legumes and other vegetables scooked with saffron-scented rice. That’s right, no seafood. These days, there are many variations of paella: squid ink, langoustine, scallop… you name it.


Excerpt from the April 2017 issue of epicure.

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