Paella is so iconic in Spain, says Chef Mullen with a grin, that “families have been torn apart in arguments about what the right paella is.” The traditional method, he says, involves cooking it over a fire of orange-tree wood. Mullen used a charcoal grill, and it does add depth of flavor, but an oven works just fine.
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Make Ahead Tips
You can make the fish stock and the sofrito ahead (do not add the rice to the sofrito).
Recipe adapted from Moveable Feast with Fine Cooking.
If you have not prepared the recipe your star rating is meaningless and misleading. Hopefully, one day you will prepare this recipe and then give an appropriate review. While leeks and fennel might not be traditional in paella, they are what give bouillabaisse it's nuanced flavor. Don't be afraid to try new things.
I have been cooking Seafood Paella for many years but never seen a recipe with leeks and fennel included. I may try this recipe one day just to see the difference!
Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…View all Moveable Feast recipes and video extras
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