Brill, following that principle does work very well... a couple of tips

I use half smoked paprika and half normal paprika.

I make then stock by pouring some boiling water on some cheap frozen Pollock fish and saffron strands. I then add it (inc the fish and saffron) to the rice.

I make it in a big frying pan.

Everyone I've made it for says it's their fave ever meal.

Posted By: Larry Hagman on November 1st 2015 at 22:52:03

Message Thread

Doing this wine at the moment... (NCFC) - Larry Hagman, Nov 1, 21:59:31
- Nice bottle of Alsatian Pinot Noir this evening. (NCFC) - APB, Nov 1, 22:54:04
  - Sounds a bit "ruff" (n/m) (NCFC) - Steve in Holland, Nov 2, 00:16:18
- This is my favourite red from Chile... (NCFC) - Brandonio, Nov 1, 22:23:14
- I'm currently sipping on this one (NCFC) - Worzel Scrimmage, Nov 1, 22:15:53
  - I'm glugging a bog standard Jacobs creeks cab sav Classic. Wish I knew how to make a good (NCFC) - Steve in Holland, Nov 1, 22:24:10
    - see Larry's I love paella post (NCFC) - Worzel Scrimmage, Nov 1, 22:27:44
      - Looks lovely but isn't proper paella meant to finish in the oven? (n/m) (NCFC) - Steve in Holland, Nov 1, 22:34:16
        
        Well.................................... ........... (NCFC) - Larry Hagman, Nov 1, 23:06:30
  - I love paella... (NCFC) - Larry Hagman, Nov 1, 22:20:49
    - funny you should say that (NCFC) - Worzel Scrimmage, Nov 1, 22:23:14
      - Brill, following that principle does work very well... a couple of tips (NCFC) - Larry Hagman, Nov 1, 22:52:03
        
        well, it turned out lovely, and I did mine in a pan (NCFC) - Worzel Scrimmage, Nov 1, 23:39:36

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