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recipe by Marilyn Haugen http://www.foodthymes.com/
The first time I ate paella, it was prepared by French and Spanish friends in northeastern France, near the German border. The second time was in a Cuban community in Florida. Both meals were outstanding, yet quite different, reflecting the diversity of this classic dish. This streamlined version reduces the traditionally long cooking time but still offers impeccable taste. If you cannot find a bag of saffron yellow rice, you can make your own by combining 2-1/4 cups long-grain white rice, 1 tbsp dried onion flakes, 1 tsp garlic powder, 1 tsp ground turmeric, 1/2 tsp salt and a pinch of saffron threads.Inspired by: https://recipes.instantpot.com/recipe/valencia-style-paella/
recipe updated Feb 4, 2020