The most famous dish of the hottest cuisine in town right now, paella is as flavorful as it is festive. Longtime Barcelona resident and Spanish food expert Jeff Koehler fills us in on this cherished rice dish, from its origins to just what it takes to make the perfect one (even without an authentic paella pan). Thirty recipes range from the original paella valenciana, studded with chicken and rabbit, to his mother-in-law's Saturday shellfish special, to sumptuous vegetarian variations, to surprising soups and sweet takes. Stunning scenic photographs, shots of the finished dishes, plus a source list of unusual ingredients and special equipment round out this gorgeous homage to one of Spain's national culinary treasures.
by Jeff Koehler
by Jeff Stanford, Joan Stanford
by Jeff Alworth
by Jeff Jenssen, Mike DeSimone
by Mike DeSimone, Jeff Jenssen
by Fitz Koehler, Mabelissa Acevedo
by T. Colin Campbell, Ph.D.
by Lindsay S. Nixon
by Tracy Russell, Kathy Patalsky
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