Paella is a well known dish by way of Spain, oftentimes considered the national dish of the country. However, most Spaniards (if not all) consider it a dish that originated from the Valencian region specifically from the fertile coastal strip of the Ebro River delta region. 

Paella takes its name from the wide, shallow, traditional pan used to cook the dish. Similar to other older dishes that have survived centuries, there will always be debate about the true ingredients of a paella. Most include rabbit, chicken, tomato, saffron, dried beans, green beans and after that, the controversy starts… rosemary? peas? seafood? The list of potential ingredients goes on!

We put together this irresistible mushroom Paella recipe as an easy to follow dish with accessible ingredients so that you can hone your skills for this dish in the comfort of your own home. 

The only secret to Paella is practice and consistency. Using the same pan, same proportions, same ratios, and the same fire distribution allows you to master the art of Paella and branch out with new ingredients. 

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