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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Nov 15, 2006
Page
11
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.
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.
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