Servings:
6
Chef notes
This paella dish is cooked in a cazuela in a wood-fired ven. Contrary to traditional Spanish paella, the socarrat (crispy rice) is formed on the top of the dish as a result of the top flame from the oven. This vegetarian dish allows us to utilize our own farm and local farm partners all over Sonoma County.
Special equipment: 1 large, 12-inch terra cotta cazuela or paella pan
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