Ethnic paella - Andes - Paella de Chola

A Chola is a peasant woman in the Andes, direct descendant of the Incas, generally of the Aymara or Quechua people, this paella created by chef Lippe is inspired by their cuisine. Rice is dirty with grains of corn, be it white, be it yellow at times, studded by green and piquillo peppers and cooked in the juice of dried pasilla and panca chili, both of the Baccatum variety. Grilled chicken wings and fried lamb complete the dish.

Heating your paella when it was delivered

Preheat oven to 300 degrees Fahrenheit.

Place paella pan in oven with aluminum foil cover ON to prevent it drying out in the process.

Heat for 30 to 40 minutes or until metal edge of the paella pan feels hot to the touch. Remember all ovens are different, and yours might need different times than what is recommended here.

- Rule of thumb. You can cook lasagna from scratch to a full boil in most ovens at 350 degrees Fahrenheit for forty minutes. -

Your paella has been freshly cooked and delivered to you, so you do not have to cook it again. In Spain, eating paella warm or at “room temperature” is done often since it is a Sunday family dish enjoyed by a group, and in such a setup, keeping the paella hot is not always possible unless it is served directly over the coals.