La Paella: Deliciously Authentic Rice Dishes from Spain’s Mediterranean Coast by Jeff Koehler
Longtime Barcelona resident and Spanish-food expert Jeff Koehler fills us in on this cherished rice dish, delving into its history and providing inside secrets for perfect paella. Includes 30 recipes ranging from the original Paella Valenciana, studded with chicken and rabbit, to the author’s mother-in-law’s Saturday Shellfish Special, to sumptuous vegetarian variations, surprising soups and sweet takes. 144 pages of recipes, tips and stunning photographs.
Spanish Paella Pan, 13½" diameter
This metal pan, modeled on centuries of Spanish tradition, features riveted loop handles and a dimpled bottom that evenly distributes heat. Pan becomes naturally seasoned with use and is safe for the oven, stovetop and outdoor grill. Serves six people at once. Hand wash and dry immediately to prevent corrosion. Lightly coat with oil after each use and store wrapped in paper in a dry, safe location. Made in Spain.
Matiz Valenciano Bomba Rice, 2.2 lb.
Bomba rice is perfect for paella, arroz con pollo, risotto and more. Its high absorption rate (one-third higher than traditional rice) allows bomba rice to soak up and hold the flavors in all of your favorite rice dishes. Packed in a sturdy cloth sack that allows the rice to breathe. Made in Spain.
Mancha-Oro Spanish Saffron, 0.8 gram
The La Mancha region of Spain is famous for its high-quality saffron. Used to impart flavor, aroma and color to many traditional dishes, good saffron is a necessary component of paella. Mancha-Oro saffron is packaged in beautiful recycled glass jars and hand sealed with wax. All-natural and free of preservatives or chemical additives. Made in Spain.
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