simple, but authentic, version
given me by a Spanish friend.
First, the size and shape of the
utensil in which the paëlla is
cooked is important. It should be a
wide, round shallow pan – and if
you are cooking on gas or
electricity a heavy one with a flat
base – measuring (for the
quantities given below, which will
make a paëlla for 4 people)
approximately 10 to 12 inches in
diameter, about 2 inches deep, and
with a minimum capacity of 4
pints.
The typical Spanish paëllera,
which originally gave the dish its