I have a question about the recipe "Moorish Paella " from NWB. The only pans I have that are large enough are nonstick pans... is this recipe not worth attempting until I get a nonstick paella pan? Or would it be OK with any tweaks?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)