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Maria KabalAbstract
Named after the flat, shallow pan in which it’s cooked (a ‘paella’), the dish is essentially composed of short-grain rice, ‘sofrito’ (an aromatic base), seafood or meat stock which is often imbued with toasted saffron, and any number of vegetables or proteins.The Chefs' Line
This recipe uses a homemade stock made flavoured with fennel, but you can substitute a quality store bought stock to save on time.