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| Paella Valenciana | Page 6 of 7 |
 Minty
Hot-bubble the distressed bones, wood-blending constantly for around six hours. Many's the time I've done this while Simon and Jose-Luis were out on our court, endlessly polishing strokes. But if that's what it takes, that's what it takes. There's always one more detail to iron out, isn't there?Excite the chicken, garlic, onion, tomatoes, pepper, peas and saffron in hot slow virgin oil. Tumble into your handmade paella pan from the official paella pan website. Be careful to avoid all the internet cowboys who've jumped on the paella panwagon! Plus-add the riz, embarrassed mussels and k of k prawns, gently gushing the stock till it obsesses the riz.
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