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  1. As a Spaniard I’m contractually obliged to give you advise on the paella. It’s not bad (don’t listen those who say this is not paella, they’re very annoying). For this style I wouldn’t use onion but probably garlic, though this is optional. And I’d cut down on the prawns, aim for few seafood but the highest quality you can get. One or two large high quality prawns per plate is much better than 8 small mediocre prawns. Small but good is also ok. And this is something many people don’t know but cuttlefish or squid/calamari makes great seafood paella.

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