Originating in Valencia on the
east coast of Spain, paella is
traditionally cooked in a paellera,
a large, flat-bottomed pan designed
to ensure even cooking. A large
variety of ingredients can be used
to make paella, along with
calasparra or bomba rice, found in
Spanish delis, for its superior
ability to absorb liquid and
flavour. To cook paella for large
groups, calculate 80 g rice per
person and 2 cups of stock for
every cup of rice.
