Paella Party

Stop wasting your time with risotto.

Sara Dickerman

Maybe it’s time you stopped stirring. For a couple of decades now, risotto has been the go-to sophisticated rice dish for homes and restaurants alike, and cooks have stood by the stove with a spoon in one hand and a ladle in the other, tending to their finicky rice. But there is another great European rice tradition that delivers even more oomph with less baby-sitting, and a recent cookbook, Paella, by Spanish-Parisian chef Alberto Herraiz, has reminded me just how good the dish can be.

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