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Pettigrew's Paella

Pettigrew's Paella
Pettigrew's Paella

This Spanish classic is loved by many, mastered by few. However, Henry’s father has made a good effort and passed the recipe down proudly from father to son.

Paella should never be stirred - unlike risotto, the rice needs to stay firm and not sticky. The lemon wedges served on every plate to be squeezed over before eating are absolutely nonnegotiable!

Like this? Get the full written recipe in the BOSH! Cookbook