Well................ .................... ...........

I was in Valencia (where Paella was invented) and went to a top restaurant. I complained (or rather questioned) that the bottom of the paella was a bit crispy.

A Dutch guy on the next table said to me that it was a sign of a top paella.

Some top restaurants do finish the dish in an oven to help make the bottom go more crispy (or rather warm-up what the had already cooked)... but it tends to be like that anyway when cooked on a hob.

In other words... if bits get stuck to the bottom of the pan and go sort of crispy then you can say it is supposed to be like that.

Posted By: Larry Hagman, Nov 1, 23:06:30