Paella is considered Spain’s national dish, and for good reason. The traditional rice creation, which is named after the flat pan in which it is cooked, is popular both in its native country and in countless Spanish restaurants abroad. But “it’s not as simple as throwing all the ingredients in the pan, turning the heat on and walking away,” explains chef Seamus Mullen of New York City hot spot Tertulia. There’s a process — and an extensive one, as detailed to us by Mullen — to ensure that all the components of the dish blend together seamlessly. Check out the explanatory video below.

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