Paella!: Spectacular Rice Dishes from Spain

by Penelope Casas

From the best-selling author of "Tapas: The Little Dishes of Spain "and "The Foods and Wines of Spain."Unless they have traveled to spain, most Americans have never tasted a really good paella. What... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0805056238
• ISBN13: 9780805056235
• Release Date: May 1999
• Publisher: Henry Holt & Company
• Length: 226 Pages
• Weight: 1.36 lbs.
• Dimensions: 0.9" x 7.6" x 9.6"

Customer Reviews

Authentic Spanish Recipes!!!

I am originally from Spain, and when I came to the US with my family and mom's recipes, it was really hard to convert all the measurements from the metric to the american system. So, when I found this book, I bought it....it is GREAT!! All the paella recipes that I have tried make me feel at home again. The recipes are easy to follow and really clear. My next buy will be her book about tapas. Since I am from the north of Spain, I will let you know what I thin about those recipes, but I am expecting a great book as well.

Fun, good cookbook

I bought this after eating at the home of friends who used this cookbook to prepare dinner. Although paella can be labor and time intensive, I found the directions clear and easy to follow. Suggestions for desserts & drinks etc. beneficial and easy. NOTHING in the book has turned out badly. The varieties of paella described have made it possible for me to serve the dish to vegetarians, Kosher-observant Jews (!), and your basic American carnivore. A treat.

The only book you'll ever need for making fabulous paellas

If you want to make authentic paella, look no further than Penelope Casas' book entitled Paella! This is Spain's most famous dish, and it originated in Valencia, where I lived for several years. Casas' book is a delight for anyone interested in making this easier-than-you-might-expect dish. Like her Foods and Wines of Spain, she goes beyond simply writing a book of recipes--she explains a lot of the history and culture behind paella, which any food lover or lover of Spain will find most interesting. What is truly exciting about this book is that Casas includes a wide variety of paellas, from seafood and vegetarian paellas to rabbit, chicken and even meatball paellas. I have made countless paellas of all types described in this book and without exception they have all been delicious. Casas gives numerous and clearly written details on how to make an authentic paella. She even gives directions for making paella over an open fire, which as any person from Valencia will tell you, is by far the best way, and I agree. Casas also gives lots of valuable advice such as only short-grain rice can go into a paella, as any other type will change (ruin) the texture of the dish. Paella is a beautiful and surprisingly easy dish that never fails to please at a dinner or a party. Casas includes some of the classic paellas from Valencia, Cataluña and Murcia, while also including some lesser known versions of the dish, like one with pomegranites that is fabulous. If you have a paella pan, or plan to acquire one, you won't want to be without this essential book, which is truly a classic on this most famous of Spanish dishes.

Demystifies paella!

I love to cook, but have always been intimidated by paella. I'm not sure if it was the special pan or the expensive saffron- but I never tried it until I bought Paella! Our first attempt was not only delicious, but down-right memorable. Casas explains each ingredient and process clearly, indicating substitutions for more familiar ingredients where appropriate. Don't wait! I made my first paella without a paella pan or saffron. Maybe Santa will bring both because I'm certainly not going to stop making paella!

Penelope Casas Does It Again!

Penelope Casas has come up with yet another indispensable addition to anyone's library of Spanish cuisine. This book greatly expands our knowledge of Spain's great rice dishes and I highly recommend it. Although many paella and arroz recipes seem daunting, if you follow Ms. Casas instructions you will find that, except for prepping the dishes, good paellas are surprisingly easy to make, colorful on the table, and usually popular with everyone. These enjoyable dish can even be reheated by micro-wave the next day, if indeed, there is any left. (My advice is to make double the amount you think you will need.) Making paella is a great family endeavor and the dish is a great dinner party, picnic, or outdoor barbecue dish. The variety of rice dishes in Casas's book gives an idea of the great diversity of Spanish cuisine.