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Reviewed The Ultimate Paella

Oct 6, 2010 in Food Network Community Toolbox on Food Network

I have been making paella for about 32 years, non stop. We come from the interior of Valencia, Spain, Caudete de las Fuentes, which thanks to G-d has the best water, olive oil and wine in the world. In a place with soft water is convenient to add a couple of teaspoons of calcium phosphate to the water or broth. Just like you do when home-brewing....

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