A while ago I posted about the differences between the Spanish Paella and the Italian Risotto (read my post here) and I promised I would also share my Paella recipe. So here we come to my personal interpretation of this Spanish Flagship food, which is popular all around the globe and appreciated pretty much by all.
My recipe is “almost” original, which is to say that in my opinion it is impossible to replicate a recipe exactly as it is, outside its birthplace: you can’t get the exact same ingredients thus you are somehow forced to make your own version of it. If variations are not such to modify substantially the recipe you can still call it “orginal”, if you modify much, you are simply creating a new recipe based on a cooking technique which is known.
The reason why my Paella is “almost” original is that I follow…
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