: how do I make paella
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Merrill is a co-founder of Food52.
Here's a good recipe (pictured above): http://www.food52.com/recipes...
pierino is a trusted source on General Cooking and Tough Love.
The pan is one of most important things. Indeed the dish itself is named for the pan. It's best cooked outside. And the important technique is not to stir the rice once you've added the cooking liquid. You are aiming for a bit of not quite burnt crust at the bottom of the rice.
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Well played. You deserve a cookie.
Piled high and rolled tight.
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