
Carry home a Conquelon from Germany so you can serve Fondue at your next party. Recreate that delicious Spanish Paella in a special Paella Pan. (Truly spectacular paella, must be cooked *and* served directly in a real Spanish paella pan that is wide, round, and shallow allowing rice to cook in a thin layer.)
The trick you might also want to pick up is how to achieve the golden caramelized crust, called *socarrat*, at the bottom that is the pinnacle of paella greatness!
Also keep in mind, everything you buy need not be used the way it was meant to be! Don't fancy Grappa the Italian Liqueur but think the Grolla it is served in is funky? I filled mine with Pot pourie for my kitchen!
Also by Rushina: The best laid food plans! | How you can make Friday dinners special | My Valentine baby! | Delectable salads!













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