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Wednesday, August 24, 2016


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Chris J

I sold Spanish imported foods, paelleras, and other items for a couple of years and consequently, I can say that this is one of the best descriptions on how to prepare Paella ever. Well done. Personally I'm not a fan of placing the paellera in the oven to finish as stovetop or butano has always worked for me.

I liken making Paella to making an omelet,usually something made on the spur of the moment. But of course, I would always have Paella rice, sausage, etc. available in the pantry or freezer. One time I actually used bacon as a pork 'substitute' and it went markedly well with the shrimp.

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