Spanish paella recipes have evolved to use specific equipment and ingredients which are included in this deluxe kit, allowing you make a flavoursome and authentic Spanish paella.
Using a wide-bottomed paella pan is key – it means that the rice can lie flat, and only has to be stirred once which helps develop the crispy base, or ‘socarrat’. The type of rice is also important - the Spanish paella rice triples in size during cooking, and takes on the stock’s rich flavours.
The deluxe paella kit includes traditional flavourings such as paprika and saffron. It also includes ingredients for making regional specialities, with fideo noodles for Valencian Fideuà, and squid ink for Arròs negre.
To care for your paella pan, season before use. After using, dry thoroughly and coat with a thin layer of cooking oil to prevent rusting. Should any spots of rust appear, or any caramelised pieces of paella stick to the pan, use a soft scouring pad (not wire) to buff the residue off. Then wash with warm water and a mild dish washing liquid, and dry immediately. Use a kitchen towel to coat the pan with a thin layer of cooking oil before storing.
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