Authentic paella? Henry learned the hard way not to try too hard. Master this highly inauthentic but delectable feast with all the Iberian foundations: sofrito,socarrat, saffron and smoked paprika...
The first time I attempted to cook authentic paella, and I nearly killed my guests.
I had prepared everything perfectly. I borrowed a enormous paella dish from my friend Jason Lowe,a food photographer who knows how to do these things properly, and built a wood fire on the patio in our back garden. I fairly forgot that the patio is made of cheap Chinese slate, and containing pockets of air that expand,and eventually explode, when heated.
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Source: theguardian.com