Paella: The Original One-Pan Dish: Over 50 Recipes for the Spanish Classic

by Omar Allibhoy

Overview

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.

Product Details

ISBN-13:	9781787138490
Publisher:	Quadrille
Publication date:	06/08/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	176
Sales rank:	765,934
File size:	45 MB
Note:	This product may take a few minutes to download.

About the Author

Madrid born, Omar Allibhoy is the founder of the critically-acclaimed Tapas Revolution – the largest Spanish restaurant group in the UK. He began his career training under legendary chef, Ferran Adrià then with Gordon Ramsay in London, who dubbed him the ‘Antonio Banderas of cooking'. Since opening his first restaurant in 2010, he has been on a mission to showcase just how simple cooking Spanish cuisine at home can be. Omar is committed to being at the forefront of representing the wonderful food of Spain in the UK and has picked up multiple awards along the way. As well as running a successful business, Omar has maintained a career as a successful TV chef.

Editorial Reviews

08/21/2023

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.(July)

Publishers Weekly

"This book goes through the dish’s background, technique, and recipes, and if you like, love, or just want to try paella, it’s a must." - Adam Rothbarth, VICE

From the Publisher