Orange kitchen

Very impressed with the pork and spinach paella last weekend, and with a bit of the special rice left over we tried a more traditional chicken paella tonight … well traditional but without the shell fish!

It was great, although the saffron flavour really needs salt to sharpen it up (we’re still not cooking with salt). We had a big pot of chicken stock on the boil too – smells wonderful.


There are no comments yet...Kick things off by filling out the form below.

Leave a Comment