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Paella! : spectacular rice dishes from Spain
Casas, Penelope
Adult Nonfiction TX809.R5 C36 1999

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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 acceptableÄand 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. (May) (c) Copyright PWxyz, LLC. All rights reserved

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. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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