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Paella

Notes

Recipes from Every Day by Bill Granger, published by Murdoch Books, photography by Petrina Tinslay

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Angus Hughson

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Paella.

 
 

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6 comments • 13 ratings
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Posted by Julie68 • 5y ago • Report
I am going to try it with chicken instead of the seafood...???
Posted by SV32 • 5y ago • Report
Being from south Africa, I will have to look for Paella rice. Can I use any other rice like basmati for instance. Please let me know via e-mail.
Posted by Martin62 • 4y ago • Report
I also use Chicken thighs which I seal before adding the chorizo and then remove. Add it back in towards the end with the seafood. I dont stir after this point to develop that beautiful paella crust that old recipies talk about. Also infuse some saffron through the chicken stock.
Posted by Valeruca • 4y ago • Report
I have just coocked the paella and it´s great with white wine instead the chicken stock! and with chicken pieces of course.
Posted by Peta44 • 4y ago • Report
Can anyone tell me how many this feeds as a main meal?
Posted by Peta44 • 4y ago • Report
SORRY! Please ignore me, just read Leens review - 5-6ppl, thanks.
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