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Elespanol
@elespanol.com · 50 minutes

Karlos Arguiñano, chef: "Para cocinar la paella valenciana no dejes la piel del pollo; trocéalo y dóralo con aceite de oliva"

Karlos Arguiñano, chef: "Para cocinar la paella valenciana no dejes la piel del pollo; trocéalo y dóralo con aceite de oliva"
El reconocido chef Karlos Arguiñano ha compartido sus consejos expertos para preparar una auténtica paella valenciana. En su programa 'La cocina abierta', el cocinero destaca que el secreto ...
Read more Elespanol.com

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