by Laura WingroveMany families in Spain have their own version of paella, each slightly different from the last. Some include rabbit or chicken, while others focus on seafood. This paella is a homage to my family from Mallorca and is made with both meat and fish.
Resist the temptation to stir the rice while it cooks, else you won't get the all-important crispy base (called the socarrat). You do not need a paella dish to make this recipe: a large, flat non-stick frying pan – around 33cm/13in – will do.
