IMPORTERS OF THE FINEST LA MANCHA SPANISH SAFFRON (AZAFRAN)

THE PREFERRED PAELLA PAN MADE IN SPAIN  IMPORTER OF AUTHENTIC SPANISH PAELLA PANS

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Antonio Banderas Secret For Making A Successful Paella

Words From Antonio Banderas:

Don't simply boil the rice in water. You have to fry practically everything before you put the water in. Another secret is to use the water to boil the rice in which you previously boiled the shrimp.

 Keep that water with salt already in. Take the shrimp out. After you put in some oil and throw in red pepper, green pepper, a little bit of onion, and a couple of chopped tomatoes, you fry this for two or three minutes, but not completely. You fry the chicken, too. Fry the rice a little, and then put that water on top. And meanwhile, you've been putting together six garlic cloves and parsley and a couple of bouillon-concentrate cubes, a lot of fish and saffron. You make a paste with that with a mortar and put it on top. That's paella!

 Antonio Banderas shares his Paella with us.