Don’t stir the rice while cooking! Classic paella cooks a crusty, flavorful rice layer at the bottom from the pan called the socarrat. The socarrat can be a critical ingredient of genuine paella. Also, stirring the rice could make it mushy.Warto sprawdzić, czy sterowniki urządzenia bezprzewodowego są aktualne. Można odwiedzić stronę produce

Nunca – nunca pones el pollo con los mariscos en una paella NUNCA Perdóname pero es un abominación Por favor no haces esta cosa de nuevo pero si la receta es buenaPour the broth little by little all around the pan and jiggle the pan to have the rice into an even layer. (Tend not to stir the mixture going ahead!).Valenciana Paella: this Edition

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