There are many recipes that you can find easily on the web so we are not including any on our website.

The rice used is very important and the usual variety of rice used for PAELLA is BAHIA but you could use RISOTTO rice. As there are over 40,000 varieties of rice other varieties will no doubt also be suitable including LONG GRAIN! Use Paella rice if you possibly can though.

For FISH PAELLA a fish stock is almost essential and this is available ready made from your supermarket. SAFFRON helps with the colour.

If you are cooking chicken joints in your paella it is sometimes worth pre-cooking it to make certain that it is cooked right through.

To clean the steel pans soak them in warm soapy water for an hour or so but when clean you must oil them to keep them from rusting. The same cleaning method also applies to the enamel pans but they of course can just be put away. If you have a pressure washer the enamel pans will clean very quickly with just a little bit of soap and water to remove the remaining grease.

GO TO www.youtube.com and put in paella cooking for tips and cooking recipes.

For looking after your steel pans put ‘seasoning cookware’ into GOOGLE.

Have plenty of water available to add to the rice as necessary.