My ONE-PAN SIMPLE PASTA PAELLA OR FIDEUA was inspired by the delicious traditional dish I had at @jaleobyjose in Washington DC. Traditional Fideua uses a pasta called fideo with is cooked in a traditional paella pan with homemade seafood broth, saffron and cooked socarrat…or until the bottom and edges of the pasta are crispy. I intentionally simplified the recipe to make it more of an easy weeknight meal! The family loved it! Ingredients: 3 tbsp olive oil 1 lb. angel hair pasta broken into small
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My ONE-PAN SIMPLE PASTA PAELLA OR FIDEUA was inspired by the delicious traditional dish I had at @jaleobyjose in Washington DC. Traditional Fideua uses a pasta called
Ereka Vetrini. Ereka Vetrini · Original audio. My ONE-PAN SIMPLE PASTA PAELLA OR FIDEUA was inspired by the delicious traditional dish I had at @jaleobyjose in Washington DC. Traditional Fideua uses a pasta called fideo with is cooked in a traditional paella pan with homemade seafood broth, saffron and cooked socarrat…or until the bottom and ...
FacebookEreka Vetrini已浏览 1.1万 次2023年4月24日
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Choosing the right paella pan can get confusing 🤔 🥘 You have to take into consideration - How many servings - The type of Paella - Do you want a thin or thicker layer if rice - What type of material for maintenance (Carbon Steel, Enameled, or Stainless Steel) 🥘 A 16” Paella Pan is excellent for a family of 4 to achieve a perfect think layer of rice. 🥘 Being able to achieve the perfect socarrat is a right of passage in the Paella community because of the difficulty level. There’s a fine line
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Choosing the right paella pan can get confusing 🤔 🥘 You have to take into consideration - How many servings - The type of Paella - Do you want a thin or thicker layer if rice - What type of material for maintenance (Carbon Steel, Enameled, or Stainless Steel) 🥘 A 16” Paella Pan is excellent for a family of 4 to achieve a perfect think layer of rice. 🥘 Being able to achieve the perfect socarrat is a right of passage in the Paella community because of the difficulty level. There’s a fine line
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