Paella
The Original One-Pan Dish: Over 50 Recipes for the Spanish Classic
-
- $15.99
-
- $15.99
Publisher Description
With beautiful photography throughout and straightforward, step-by-step instructions, Paella is a joy to cook from and an essential for every kitchen shelf.
Chef Omar Allibhoy unveils the insider knowledge and tips you need to produce a perfect panful of glorious tastes and textures. He starts with a “how to” guide taking you through all the basic techniques and ingredients, and then offers over 50 easy-to-follow recipes – from the classic chicken and rabbit, to black seafood paella with squid and tiger prawns, through oxtail paella, and vegetarian and vegan options including wild mushroom and Jerusalem artichoke paella.
Paella is the world’s most famous and beloved Spanish dish. The ultimate one-pan feast, this generous, colourful creation dates back centuries and has countless variations. There’s something here for every occasion, whether it's a simpler version for a quick midweek supper or a more special, celebratory paella.
PUBLISHERS WEEKLY
Allibhoy (Spanish Made Simple), owner of the London restaurant Tapas Revolution, shares his "love affair" with Spain's national dish in this easy-to-use guide to paella perfection. He opens with descriptions of family trips to Valencia and a history of the dish's origins, painting a vivid portrait of traditional "paella culture." A section dubbed "The Masters Guide" details staple ingredients (including sweet smoked paprika, saffron, and dried nora peppers), outlines the "four key elements" (the base, the stock, the cooking of the rice, and the socarrat, or the crunchy bottom layer of fried rice) to any successful paella, and explains how to select the proper heat source and pan to assure the best texture. After instructions for Paella Valencia, "the original and the best," subsequent recipes are organized into meat, seafood, and vegetable variations. Arroz a la ampurdanesa combines sausage, rabbit, and mushrooms. For a quicker take, arroz de salmon y coliflor creates a moist salmon and cauliflower paella and cooks for just 35 minutes. Paella verde riffs on green juice for a vegan variation. While heavy on technique, this definitive how-to cookbook still encourages home chefs to get creative. The result is certain to bring friends and family together for their own Spanish-style feast.
