This is the one time it’s acceptable to eat right from the pan. Just use a spoon, not a fork.
We’re about 30 miles south of Valencia, Spain, in the tiny town of Cullera sitting in a garden surrounded by an orange orchard learning how to cook and eat the traditional Spanish paella, the famous rice, chicken, and vegetable dish. (If there is seafood in it, that’s not traditional, our teacher, Rafa Codona, admonishes us through a translator.
