At first blush, the thought of creating and serving paella onsite can be daunting. After all, there are some serious aspects to consider: the cost of saffron, the (likely) lack of a paella pan, labor constraints and the long list of ingredients usually required. Yet FSD’s and chefs should persevere as this dish offers sublime, full flavors and a naturally beautiful presentation that shows your organization and customers the creative capabilities of your culinary staff. For some ...
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