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Delicious paella taken from "The Essential Rice Cookbook" published by Borders. You can add whatever seafood you like. We have tried it with scallops. Note: stirring the rice after you have added the liquid results in greater starch release and thus stickier rice. Do not stir! You may end up with a bit of burned crust on the bottom of the pan, but "in some parts of Spain the crust on the bottom of the paella is regarded as the highlight of the meal."
Units: US | Metric
Serving Size: 1 (425 g)
Servings Per Recipe: 6