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6
ServingsMedium
By Richard Sax and Marie Simmons
Published 2000
One fall, several of Spain’s leading chefs traveled to California’s Sonoma Valley, where they prepared their specialties. One of the most interesting improvisations, on a very traditional theme, was the vegetable paella devised by
Valencia or medium-grain rice works best in this sort of dish, because it absorbs flavors well and because its high starch content helps give the f