My paella pan serves its explicit purpose, but it's also small. Wanting to make a sofrito, as well some fish for paella, I ended up using an Emeril Lagasse signature stainless steel pan. Damned if it didn't work! It even led to some of that soccarat, the crispy rice that sticks to the pan bottom and is so delicious with paella.
Wolfgang Süpke #repost
When looking for guidance on baking German breads, Wolfgang Süpke is my inspiration, whether referring to older posts...
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