Natural history of la paella
published on 15.03.2010
In the paella is represented virtually the entire evolutionary tree and the rice absorbs all the flavors. The reporter Pere Renom travels to the Ebro Delta to learn how to cook this dish with ingredients such as shellfish or duck meat. Renom try to reap rice by hand and to fish seabass with casting net. Marc Boada explains why bomba rice is tastier than long rice and why sticks more. Also warns that white rice has lost all vitamin B1 that has the integral rice.
