The Foods and Wines of Spain
Chicken and Seafood Rice (Paella a la Valenciana)
Page 177
Cuisine: Spanish/Portugese | Course Type: Main Courses
(1 review)
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Recipe Review
anonymous from ,
Ah yes. I sometimes think we can make better paella in the US than in Spain.This is a great recipe. It really boils down to different tastes. There, they seem to use so much more olive oil. And increasingly, I am cutting down on salt. I like this recipe much more than the paella I had in what was reputed to be the best paella place in Valencia. Of course, they don't make Paella Valenciana in Valencia. I hope my memory hasn't failed me.
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