We have added Paella to our 2015 Program as it is very much part of the French Culinary scene and we share with you our own take on it from our book ‘A Culinary Adventure with le Calabash’
This week sees us prepare the area where we make this dish over the natural coals outside the cooking school.

Paella is a Valencian-Catalan word which derives from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan as well. Valencian paella is believed to be the original recipe and consists of calasparra rice, green vegetables, chicken and rabbit, land snails, beans and seasoning as saffron, rosemary and occasionally lemon.

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