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The Big WinoThe Big Wino Posts: 23
edited 8:01AM in EggHead Forum
Bente - I try to use rice from Spain (Valencia) either Bomba (which is the best) or Calasparra. It is a rice that Spanish rice is rounded and short, absorbs liquid very well, and it stays relatively firm during cooking. They can be found at a number of internet sites like Just google bomba rice or calasparra rice. If I run out or need to use something else quickly I go to the Hispanic stores and look for Goya Valencia rice. What is nice about paella is that there are so many different recipes. There is one that is black thanks to the addition of squid ink...hmmm, maybe my next BGE paella :blink:

Big'un, as for the wine, if you like white wine, Albarino is one of the hottest white wines from Spain and it is a perfect accompaniment to paella.

Keep on egging, Cullen
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