Paella mixta
Jun 25, 2020
2 minutes
Paellas in Spain are different to the hybrid versions served in Britain. Valencian paella, where the dish originates (and where I spent my honeymoon eating them), uses rabbit and/or chicken, green beans and fat white beans. Rosemary and artichokes are often added, too, and there’s no chorizo to be seen. Other versions are made with fish stock, shrimp, snails or other seafood. The most dramatic are made with squid or cuttlefish
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