1. Pour olive oil into the paella pan on a firm surface and heat it, hot but not smoking. 2. Fry the strips of pepper over a low flame until they are golden and tender. Take them out, to add [...]
The first documented appearance of paella appears in a manuscript of the eighteenth century where technical aspects regarding its preparation and distinguished, highlighting how dry it should be , and distinguishes between 'rice Catalan' and 'Valencian'.