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.

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.

About Chicken Paella Recipe: Paella is a traditional Spanish dish cooked with rice, assorted vegetables, chicken, white wine, saffron and herbs. Heat oil in a pan. Shallow fry the chicken pieces and ...

The cosy and unpretentious neighbourhood tapas bar is an invitation for diners to explore the vibrant streets of Barcelona, ...