A spin on the classic paella Valencia, this dish is packed with flavour, enhanced by the use of saffron and garlic, smoked paprika and rosemary
Do not stir the rice after you add it, by doing so, the rice releases its starch and becomes gummy. Leaving the Paella to cook without stirring the rice allows the crusty layer called the 'socorrat' to form on the bottom of the pan. The crust is essential for a good paella. Watch out for the rice burning at the bottom, do not overheat the pan.