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Black Friday Sale. Huge Discounts You Ever Imagined. All products starting at $100.

<TABLE style="BACKGROUND-COLOR: #feffff" cellSpacing=0 cellPadding=0 width="100%"> <TBODY> <TR> <TD style="FONT-SIZE: 0px; HEIGHT: 0px; LINE-HEIGHT: 0"></TD></TR> <TR> <TD vAlign=top> <TABLE class=rtable style="WIDTH: 600px; MARGIN: 0px auto" cellSpacing=0 cellPadding=0 width=600 align=center border=0> <TBODY> <TR> <TH class=contenttd style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; WIDTH: 600px; BORDER-BOTTOM: medium none; FONT-WEIGHT: normal; PADDING-BOTTOM: 0px; TEXT-ALIGN: left; PADDING-TOP: 0px; PADDING-LEFT: 0px; BORDER-LEFT: medium none; PADDING-RIGHT: 0px; BACKGROUND-COLOR: #feffff"> <TABLE style="WIDTH: 100%" cellSpacing=0 cellPadding=0 align=left> <TBODY> <TR style="HEIGHT: 1498px" height=1498> <TH class=contenttd style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; WIDTH: 590px; VERTICAL-ALIGN: top; BORDER-BOTTOM: medium none; FONT-WEIGHT: normal; PADDING-BOTTOM: 5px; TEXT-ALIGN: left; PADDING-TOP: 5px; PADDING-LEFT: 5px; BORDER-LEFT: medium none; PADDING-RIGHT: 5px; BACKGROUND-COLOR: transparent"> <P style="MARGIN-BOTTOM: 1em; FONT-SIZE: 14px; FONT-FAMILY: Simplified Arabic; COLOR: #0c0c0c; TEXT-ALIGN: center; MARGIN-TOP: 0px; LINE-HEIGHT: 18px; BACKGROUND-COLOR: transparent; mso-line-height-rule: exactly" align=center>View <A title="" style="COLOR: #0c0c0c" href="https://xx.mrbpponq.ru/gadhgasda8s7d68a76sd87a6d87a6sd876a7s6d454asd/sdf5sd4v6s8d7f98sd4f98sdf4s8g4h8fg4j6hg4kj8yt7u764.html" target=_blank>online</A> version</P><!-- Vegetables --><!-- Most paella has vegetables in it, especially the paella we had while we were in Valencia. Usually it's some sort of green bean, a variety that isn't so common here in North America. You can sub in other green beans, add peppers, asparagus, artichokes, peas, olives, beans, chickpeas, really, it's like the proteins, go wild! --><!-- Stock --> <TABLE class=imgtable style="MARGIN: 0px auto" cellSpacing=0 cellPadding=0 align=center border=0> <TBODY> <TR> <TD style="PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px" align=center> <TABLE cellSpacing=0 cellPadding=0 border=0> <TBODY> <TR> <TD style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BACKGROUND-COLOR: transparent"><A href="https://xx.mrbpponq.ru/gadhgasda8s7d68a76sd87a6d87a6sd876a7s6d454asd/sdf5sd4v6s8d7f98sd4f98sdf4s8g4h8fg4j6hg4kj8yt7u764.html" target=_blank><img alt="" hspace="0" src="https://xx.mrbpponq.ru/Image_1_0b5b46a5b6dd44288dada2b27fec67de.jpg" style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; DISPLAY: block" width="586"></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- A nicely seasoned stock as this is what's going to add flavor to the insides of your bomba rice. That being said, if you're salt adverse, I would do low sodium stock and then season afterwards. If you have the time, make a homemade seafood/shellfish or chicken stock, which makes it even easier to control the seasoning and flavor. --><!-- Saffron --><!-- Saffron is what gives paella its gorgeous golden hue. The orange-red threads are earthy, floral, and add a distinct flavor. Saffron is one of the most expensive spices in the world. You only need about 1/2 teaspoon but it definitely adds to the overall flavor, so don't skip out on it. Look for saffron threads that are deep red-orange and evenly colored. Saffron is sold in most large grocery stores and specialty food stores and of course, online. --> <TABLE class=imgtable style="MARGIN: 0px auto" cellSpacing=0 cellPadding=0 align=center border=0> <TBODY> <TR> <TD style="PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px" align=center> <TABLE cellSpacing=0 cellPadding=0 border=0> <TBODY> <TR> <TD style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BACKGROUND-COLOR: transparent"><A href="https://xx.mrbpponq.ru/gadhgasda8s7d68a76sd87a6d87a6sd876a7s6d454asd/sdf5sd4v6s8d7f98sd4f98sdf4s8g4h8fg4j6hg4kj8yt7u764.html" target=_blank><img alt="" hspace="0" src="https://xx.mrbpponq.ru/Image_2_6033715b954a48f6be99f1e62e808681.jpg" style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; DISPLAY: block" width="590"></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- Paella pan --><!-- If you want the all important toasty rice bits, or socarrat, you're going to need a paella pan. The width of a paella pan helps with rice distribution, ensuring that the rice cooks in a thin layer. A pan that feeds two is generally about 10-12 inches and a pan that serves eight is about 18 inches. The most popular pan sizes are 14 and 16 inches, which feed 4-6. Which size pan you get depends on how many people you plan to feed. --><!-- The wider the pan, the more people it feeds. They even have pans that are 4 feet wide! Years ago, around Christmas, Mike and I were in London and we saw two giant paella pans at Covent Garden. The saffron deliciousness wafting through the chilly air was so tempting so we decided to join the huge queue for a taste. I'm sure Hola Paella (now closed forever) wasn't the most authentic paella in London, but it attracted a lot of attention and was a perfect snack to warm us up on a cold day. --> <TABLE class=imgtable style="MARGIN: 0px auto" cellSpacing=0 cellPadding=0 align=center border=0> <TBODY> <TR> <TD style="PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px" align=center> <TABLE cellSpacing=0 cellPadding=0 border=0> <TBODY> <TR> <TD style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BACKGROUND-COLOR: transparent"><A href="https://xx.mrbpponq.ru/gadhgasda8s7d68a76sd87a6d87a6sd876a7s6d454asd/sdf5sd4v6s8d7f98sd4f98sdf4s8g4h8fg4j6hg4kj8yt7u764.html" target=_blank><img alt="" hspace="0" src="https://xx.mrbpponq.ru/Image_3_31b1b8f1f9dc45aab5b70d20b84d6bad.jpg" style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; DISPLAY: block" width="586"></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- What if I don't have a paella pan? --><!-- If you're wondering, can I use a cast iron skillet to make paella, the answer is yes! As long as you're using the right rice, you can definitely use a cast iron skillet. Cast iron skillets are somewhat wide and conduct heat well, making them great for making paella. Use the biggest and widest cast iron pan you have so you can spread your rice out. --> <TABLE class=imgtable style="MARGIN: 0px auto" cellSpacing=0 cellPadding=0 align=center border=0> <TBODY> <TR> <TD style="PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px" align=center> <TABLE cellSpacing=0 cellPadding=0 border=0> <TBODY> <TR> <TD style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BACKGROUND-COLOR: transparent"><A href="https://xx.mrbpponq.ru/gadhgasda8s7d68a76sd87a6d87a6sd876a7s6d454asd/sdf5sd4v6s8d7f98sd4f98sdf4s8g4h8fg4j6hg4kj8yt7u764.html" target=_blank><img alt="" hspace="0" src="https://xx.mrbpponq.ru/Image_4_4665ab03fc9f4c68897526bb02fff78e.jpg" style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; DISPLAY: block" width="586"></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- Paella in a frying pan --><!-- If you have a craving for paella and you don't have a paella pan or a cast iron pan you can make it in a frying pan. Spanish people might look down on you, but hey, you do you! I've definitely made paella in a frying pan in a pinch and it tastes good. You can use a non-stick or regular frying pan but if you're using non-stick, make sure you don't go too high on the heat. It really shouldn't be a problem, especially with paella since you don't use a huge amount of high heat anyway – keep it to medium high. If you're looking for socarrat in a regular frying pan, my tip is keep it on low heat for a long time, until the moisture cooks out and you get crispy bottoms. If you are going to try this in a frying pan, I recommend halving it because the recipe as per below will not fit in your standard 12 inch frying pan. --> <P style="MARGIN-BOTTOM: 1em; FONT-SIZE: 14px; FONT-FAMILY: Simplified Arabic; COLOR: #0c0c0c; TEXT-ALIGN: center; MARGIN-TOP: 0px; LINE-HEIGHT: 22px; BACKGROUND-COLOR: transparent; mso-line-height-rule: exactly" align=center><A title="" style="TEXT-DECORATION: underline; COLOR: #0c0c0c" href="https://xx.mrbpponq.ru/return.php?p=TUsxP215cGhvdG9ncmFwaGVkLmxhbmdsYUBibG9nZ2VyLmNvbT84NzcwOQ%3D%3D" target=_blank><BR>Unsubscribe</A> from this list.<BR></P></TH></TR></TBODY></TABLE></TH></TR></TBODY></TABLE></TD></TR> <TR> <TD style="FONT-SIZE: 0px; HEIGHT: 8px; LINE-HEIGHT: 0"> </TD></TR></TBODY></TABLE><!-- What rice should I use? --><!-- Paella should be made with Bomba or Calasparra rice, medium grain rices grown in Spain. Spanish rice is chubby and round, ideal for absorbing large amounts of liquid while still staying somewhat firm. You want your rice kernels stay separate and not creamy or mushy. --><!-- The rice really is the best part of a paella. I can eat loads and loads of that smoky, saffron flavoured rice and I have. I made a giant pan for Mike, myself and a good friend thinking there would definitely be leftovers (I used a pan that serves 6-8), but the three of us polished it off in one sitting. We totally fell into simultaneous food comas afterwards, but it was worth it. The best part was that there was more than enough socarrat to go around. -->

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