Posted: 7/17/2026 10:09:54 AM EDT
|
20 years ago I tasted paella for the first time at an old Cuban restaurant in Miami. OMG it was the best ever. The dish was light on the seafood with chicken, shrimp and sausage. It did have olives in it also. It was fantastic! Over the past few years I have tried to replicate it but everything always comes out a mess. Any tips, tricks or recipes? I do have a good paella pan if that makes a difference! Thanks guys!! First few attempts Attached File Attached File Attached File |
|
This is all I've got for you (other than, add more saffron): Attached File Attached File |