Thursday 23 October 2014

Hearty smoke.

For all you paella fans out there; leave aside the gas hob and light yourself a woodfire. The difference between a paella cooked on gas and a paella cooked on an open woodfire is massive. The insipid gas tends to create hot spots, on which the rice sticks. The woodfire gives a fuller but even heat, which together with the smoke, makes the paella rich, unctious and life-enhancing. Unless prevented, all my paellas will be cooked on an open woodfire from now. This is one of the greatest dishes ever. Viva la paella Valenciana!

2 comments:

Una valenciana said...

¡Viva! Tiene toda la razón, con leña es mucho mejor. God bless you, father.

Una valenciana said...

¡Viva! Tiene toda la razón, con leña es mucho mejor. God bless you, father.