Crispy potatoes served with a smoky, spicy sauce—patatas bravas—are hugely
popular in tapas bars. To make them at home, we had to rethink deep frying.
Host Julia Collin Davison reveals the secrets to making the best Paella on the Grill with host Bridget Lancaster. Then, equipment expert Adam Ried reviews Paella Pans in the Equipment Corner. Finally,...
Are all paella pans created equally?
A live fire lends Spain’s beloved rice dish subtle smoke and a beautifully
caramelized crust, but it can make evenly cooking the other elements a challenge.
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