Paella from Waitrose Food Illustrated Magazine, January 2004: Health Special (page 38) by Judith Wills

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on February 15, 2021

    I didn't have a paella pan or even one with a thin bottom so I didn't get the traditional crust on the bottom. It tasted good though. I used monkfish rather than swordfish and added a frozen seafood medley of squid, mussels and prawns plus fresh king prawns. I also had to use risotto rice as no paella rice was to be had.

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