Paella!: Spectacular Rice Dishes From Spain (Hardcover)

by Penelope Casas (Author) "Paella, among the best known and most beloved dishes in the world, has been my passion ever since I first tasted it in Spain over..." (more)
Key Phrases: paella pan measuring, squid paella, juices from the platter, Mock Alioli, New Mexico, Tasca del Puerto (more...)

Editorial Reviews

From Publishers Weekly
Determined to rescue paella from what the author calls its "worldwide ignominy," Casas (Tapas) offers 58 enticingly authentic recipes, most drawn from Spain's eastern coast. Cooks weary of risotto, or those simply tired of all the stirring it entails, will be attracted to the intriguing combinations of flavors that can be achieved with this other Mediterranean approach to short-grained rice. The grain imported from Spain is best, says Casas, but Arborio is more than acceptableAand while a paella pan is similarly preferred, a shallow casserole dish also works well. Preparation is within easy reach for anyone: saut? ingredients briefly, add rice, add hot liquid, boil for several minutes, then pop in the oven to bake. Dishes include Scallop and Wild Mushroom Paella; Golden Rice with Shrimp and Fresh Tuna; Crusted Paella with Pork, Chicken and Sausage; and Vegetable Paella with Spicy Garlic Sauce. Casas also includes paellas with squid, rabbit and duck. There is even a Seafood Pasta Paella from Valencia that calls for no rice at all. The balance of the meal is covered with 25 recipes for tapas and first courses and another 25 for such desserts as Chocolate Flan with Almond-Flavored Chocolate Sauce and White Sangria Sorbet with Melon and Kiwi. With Casas's demystifying help, good paella will be a revelation to many.
Copyright 1999 Reed Business Information, Inc.

From Library Journal
Casas says paella is her passion, and she's determined to show Americans what a "glorious" dish an authentic paella can be. Rather than the usual jumble of shellfish, chicken, and sausage, she prefers versions that feature one particular ingredient. She emphasizes the fact that the rice isn't an afterthought; rather, "the texture and flavor of the rice is everything." She includes recipes for more than 50 different types, from the classic Black Squid Paella ("one of the paella greats") to Vegetable Paella with Spicy Garlic Sauce; there are also recipes for tapas, desserts, and some delicious sauces and dips. Casas is well known for her authoritative books on Spanish food and wine (e.g., Delicioso! The Regional Cooking of Spain, LJ 3/15/96), and most collections will want her latest.
Copyright 1999 Reed Business Information, Inc.

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Product Details

• Hardcover: 224 pages
• Publisher: Henry Holt and Co.; 1st edition (May 11, 1999)
• Language: English
• ISBN-10: 0805056238
• ISBN-13: 978-0805056235
• Product Dimensions: 9.1 x 7.3 x 1 inches
• Shipping Weight: 7.2 ounces (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars See all reviews (26 customer reviews)
• Amazon.com Sales Rank: #130,660 in Books (See Bestsellers in Books)

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  #21 in	Books > Cooking, Food & Wine > Cooking by Ingredient > Rice & Grains
  #24 in	Books > Cooking, Food & Wine > Regional & International > European > Spanish

Customer Reviews

Most Helpful Customer Reviews

19 of 19 people found the following review helpful:

3.0 out of 5 stars A+ for ingredients, D- for method, September 22, 2002

By	Karl Voiles "Weary Traveler" (Anchorage, AK USA) - See all my reviews (REAL NAME)

After trying a couple of paellas from this book, I have to agree with the person who criticized the recommended cooking method. Baking the seafood for 20 minutes ruins it, rendering the shrimp tough and other seafood dry and tasteless. I had much better success with stovetop cooking, adding the seafood during the last five minutes or so. Perhaps baking the paella would work better if the seafood was added later rather than earlier. Ingredient lists and proportions are right on the mark, with the resulting flavors garnering highest marks.

18 of 20 people found the following review helpful:

5.0 out of 5 stars Penelope Casas Does It Again!, September 1, 1999

By	Gerry Dawes (New York) - See all my reviews (REAL NAME)

Penelope Casas has come up with yet another indispensable addition to anyone's library of Spanish cuisine. This book greatly expands our knowledge of Spain's great rice dishes and I highly recommend it. Although many paella and arroz recipes seem daunting, if you follow Ms. Casas instructions you will find that, except for prepping the dishes, good paellas are surprisingly easy to make, colorful on the table, and usually popular with everyone. These enjoyable dish can even be reheated by micro-wave the next day, if indeed, there is any left. (My advice is to make double the amount you think you will need.) Making paella is a great family endeavor and the dish is a great dinner party, picnic, or outdoor barbecue dish. The variety of rice dishes in Casas's book gives an idea of the great diversity of Spanish cuisine.

21 of 25 people found the following review helpful:

5.0 out of 5 stars Demystifies paella!, September 17, 1999

By	Linda ([e-mail]) (New York State) - See all my reviews

I love to cook, but have always been intimidated by paella. I'm not sure if it was the special pan or the expensive saffron- but I never tried it until I bought Paella! Our first attempt was not only delicious, but down-right memorable. Casas explains each ingredient and process clearly, indicating substitutions for more familiar ingredients where appropriate. Don't wait! I made my first paella without a paella pan or saffron. Maybe Santa will bring both because I'm certainly not going to stop making paella!