Watch: Jamie Bissonnette and Ken Oringer’s Top Tips for Perfect Paella

When it comes to paella, chefs Jamie Bissonnette and Ken Oringer of Toro are strict about one thing: You need to use Bomba rice. If you don’t have that, then don’t even bother. But everything else that goes into the classic, crispy-bottomed rice dish is loosey goosey. “We love to improvise,” says Oringer. “We always wing it with whatever we have in the kitchen cupboards; sometimes we’ll throw in ramen season or smoked bone marrow.” Watch the video above from the 2015 Food & Wine Classic in Aspen to see the chef duo make what Bissonnette would classify as “wicked” delicious paella.

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon