Annotations:
Casas, author of "Tapas: The Little Dishes of Spain", restores the glorious paella to its rightful place as a grain-based meal that will gratify the senses as well as be the centerpiece for easy, elegant entertaining. 4-page color insert.

Publisher's Remarks:
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 passes for paella at restaurants and even in cookbooks here is a pale imitation of the real thing, the vibrant Spanish rice dish that marries the robust flavors of olive oil, garlic, tomatoes, and pepper with short-grain rice, broth, and meat, fish, or vegetables. Penelope Casas is here to restore the glorious paella to its rightful place as a grain-based meal that will gratify the senses as well as be the centerpiece for easy, elegant entertaining.
Casas presents sixty different fascinating paellas, some tra