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Heat the oil in a 12-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly. Stir the stock, salsa and turmeric in the skillet and heat to a boil.
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Paella is a Valencian word that means frying pan, [13] [14] [15] from which the dish gets its name. [14] [15] Valencian speakers use the word paella for all pans, including the traditional shallow pan used for cooking the homonym dish. [15] The pan is made of polished or coated steel with two side handles. [16]
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In the 1890s the term arroz a la paella ('in a frying pan') began to be used as synonymous with Arroz a la valenciana. [12] In 1903, the French chef Auguste Escoffier dedicated a few pages to riz valenciennes in his first publication of Le Guide Cullinaire.
According to Jade Yamazaki Stewart of Eater Seattle, Garcia is "known for her creative melding of Texas and Southeast Asian cuisines". [4] She operates the restaurant Kin (also known as Kin HTX), [5] [6] and has also hosted pop-up dinners and workshops.
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Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.