How to Make Authentic Spanish Paella

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[Editor's Note: When I lived in Spain, I loved so much of the food, but paella was always one of my favorites. It incorporated seafood AND meat, and plenty of rice and vegetables cooked in an amazing saffron-infused broth. Plus, it was such a social dish—paella is rarely cooked in a small batch, and almost never eaten alone. It's a fantastic outdoor cooking option for summer, and these instructions, straight from Spain, are a great way to learn how to do it. --Genie]

How to make real-deal Spanish paella

Assemble your ingredients: spices, rice, fish broth, clams, rabbit, chorizo, peppers and tomatoes. Garlic is good also but never, under any circumstances must you put an onion in paella. If you have added an onion, cross yourself and hope God forgives you for your transgressions. Spanish grandmothers sure won't.


Image Credit: Love & Paella, used by permission.

Read more from How to make real-deal Spanish paella at Love & Paella


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