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April 17, 2013


Moises Ramirez

Well, if it isn't the paella (=paellera) that cooked my chicken and rice last August. Best paellas are cooked on a woodfire grill in the countryside with freshly picked vegetables. Orange wood is preferred in the Valencia region. Love this blog by my old friend Nico, translator, writer, witch and ambassador of Italian cucina in the Netherlands.


It certainly is, Rami!!! :) I'd love to try your paella again, but this time made the "orange wood" way. Big kiss!

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