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any skillet may be used, iron is preferred due to its heating characteristics over a low flame.
Two other important considerations are the rice and olive oil. A long grain, slow-cooking regular rice should be used as it remains well separated and dry when cooked. Olive oil is a must for conditioning the ingredients.
Remember! Use saffron w:ith discretion. A few strands go a long way.
Paella
2 cloves garlic
1/4 cup Spanish olive oil
1/4 lb. lean pork, diced, or 1 uncooked chicken breast, boned and cut in 1-inch pieces
82.5%