Step by step
Cover with a lid so that the decorative seafood are steam cooked, and raise the heat so that the base of the paella burns slightly
Tips
Among the many versions of paella, the one we’re making today - seafood - should be enjoyed with a white wine, for example, a Pinot Noir.
Trivia
A paella - historically a specialty throughout Valencia - owes its name to the Latin word ‘patella’, which translated into Italian means simply ‘pan’.