Paella! by Penelope Casas
Author:Penelope Casas
Language: eng
Format: epub
Publisher: Henry Holt and Co.
Published: 2011-06-21T16:00:00+00:00
Tino’s Chickpea Stew Paella
(Arroz al Horno al Estilo de Tino)
Start the preparation one day in advance.
This classic rice dish is prepared in homes all over Valencia. It is a hearty meal and as down to earth as they come. Whereas paellas usually finish in the oven, Valencian “baked rice” dishes cook almost entirely in the oven. In essence, arroz al horno is Spain’s celebrated chickpea stew to which rice is added, so it requires more time than a typical paella. However, everything up to the point of adding the rice can be done several days in advance.
This recipe was given to me by Tino Salcedo, a Valencian living in New York. It is his mother’s version of this traditional dish and his favorite meal, laden with childhood memories of wonderful Sunday afternoon repasts. I highly recommend it.
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