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| Paella
Valenciana |
Page 6 of 7
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 Minty
Hot-bubble
the distressed bones, wood-blending constantly for around six hours.
Many's the time I've done this while Simon and Jose-Luis were out
on our court, endlessly polishing strokes. But if that's what it takes,
that's what it takes. There's always one more detail to iron out,
isn't there?
Excite
the chicken, garlic, onion, tomatoes, pepper, peas and saffron in
hot slow virgin oil. Tumble into your handmade paella pan from the
official paella pan website. Be careful to avoid all the internet
cowboys who've jumped on the paella panwagon!
Plus-add
the riz, embarrassed mussels and k of k prawns, gently gushing the
stock till it obsesses the riz.
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