A couple weeks ago. we made this after my wife found several paella recipes in her Japanese magazine. Instead of saffron, we used curry powder. It tasted great but I think we either used too much water or the wrong kind of rice because I couldn't get the rice at the bottom to produce a nice crunch. We still got some a lot tasty browned bits on the bottom so my cast iron skillet still managed to get scraped clean.Once I nail down the recipe, I'll share it with you all.
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