Paella technique base for sophisticated versatile recipes
Newsday summarizes paella as a rice cooking method from Valencia, not a yellow casserole or national dish. Penelope Casas explains the pan, ingredients, and traditional methods, noting authentic saffron and paprika enhance flavor.
MENTIONED IN THIS ARTICLE
Valencia
Spain
Penelope Casas
Casas
Henry Holt
U.S
Beretta
Easter
Simple accompaniments for a time-intensive paella centerpiece
The article suggests easy, Spain-inspired sides for a showy paella. Pair with canned specialties like stuffed olives and piquillos, and cheeses such as Manchego, Idiazabal, Tetilla, or Cabrales. Add serrano, chorizo or lomo from Iberico pigs, and explore specialty markets or tienda.com for Spanish canned goods and ham.
MENTIONED IN THIS ARTICLE
Navarra
Spain
la Mancha
Galicia
Asturias
U.S. Department of Agriculture
Tienda.com
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