Product Description

With its colorful, beautifully photographed recipes, this book is a must have for paella pan owners. The cookbook contains over 40 recipes of unique and traditional paellas that can satisfy any type of palate. It also includes recipes of various tapas, gazpachos, and sangrias for a festive Spanish feast.

Spain is a country of strong contrasts, of passion and spirit, and this is reflected in its food. Colorful, fresh, and traditional, paella originated in Valencia, where peasant men and women working in the rice fields looked to the Mediterranean Sea and the fertile lands for other ingredients to mix with their rice. Thus paella was born.

Paella is a family affair, and in Spain making paella is an excuse for a party, a ceremony, or a debate. Paella picnics are held at the beach of in the mountains, where the dish is prepared over a wood fire, and chatter flows over the rice as it cooks, glistening yellow and bubbling in the warm air.

Paella Paella captures the essence of the Mediterranean lifestyle: fresh produce; a sense of community and sharing, and a love of food and life. Mother and daughter team Maria and Natalia Solis Ballinger can trace their family lineage in Seville back at least 700 years, personal history so rich in heritage it's no wonder their passion for paella has survived a move to the USA.

Some of the recipes included in this book are:

• Paella with clams, Serrano ham and Chorizo sausage
• Paella with currants and toasted almonds
• Paella with chicken, zucchini, and rosemary
• Chilled paella curry
• Seafood paella
• Mixed seafood, sausage, and chicken paella
• Sangria
• Gazpacho
• Tapas

Copyright Quintet Publishing 2003. Most of the recipes contain vibrant colorful photographs. 128 pages. Hardcover.