Many families in Spain have their own version of paella, each slightly different from the last. Some include rabbit or chicken, while others focus on seafood. This paella is a homage to my family ...
This helps form a crust on the bottom, known as socarrat, which is a cherished part of paella. After 10 minutes, I add the shrimp and mussels , pressing them into the rice gently.
Many families in Spain have their own version of paella, each slightly different from the last. Some include rabbit or chicken, while others focus on seafood. This paella is a homage to my family ...
So, almost everything in the Spanish food starts with olive oil. Then, this is the sofrito. It's the base of the paella. And then, this is the soul of the paella. This is the seafood stock.