Buenos Dias Dear Readers,
Looking for fresh ideas on pealla? Well known chef and food writer Mark Bittman takes on Spain’s most famous dish in the latest edition of the NYT Magazine. Although we may differ on the specifics (water as the cooking liquid, ehem…I don’t think so) I do appreciate the way he breaks down the process and components. Call it paella or ‘rice with things’, its always a winner….. unless you make it with water, of course.