SO YOU THINK YOU KNOW PAELLA?
Meet the real McCoy. Cooked over a grapevine fire, made with rabbit and snails, and not a snippet of seafood. Just like a traditional paella. This is how they make it at the legendary Paco Gandia restaurant in the town of Pinoso in the Alicante region of Spain. It’s in the middle of nowhere, but it’s definitely worth a drive.
Heat control is very simple: To raise the heat (and form the crust), simple add more grape vine trimmings.
The finished paella! As golden as the sun and delectably “al dente”.