tony monteux you from going on a is in valencia is in spain spain is in europe i'm making an authentic lead. but a farewell to the 1st of all you need a proper paella pan. over the heavenly difference between cooking with gas or word is the aromas in the word the smoke. and the flavor also depends on the kind of would you use. people. who are in the oil. now we had a dash of salt. and then we had the chicken. but now we throw the rabbit at the edge of the pan. the most important thing when cooking a pio is to have a fire that. isn't too hard but a bit so the me is quick little by little to be able i got a livable paella takes 2 hours to make. a noise if they were there is no authentic there are lots of them what it really needs is coherence in it waiting yes sorry go along one of the founders of wiki payola. never mixes ingredients from the sea you can gradients from the land around me and fish in the same doesn't exist in valencia no it's the same body. of that now we're going to throw in the green beans. some of the total don't want it now we had the tomato. release the flavors of ev