The Cinco Tintas publishing house publishes this April Paella, a compilation of more 50 recipes for the most well-known and appreciated Spanish dish in the world. Written by Omar Allibhoy, the Spanish chef who popularized tapas in the United Kingdom. The mission of the well-known chef has been, for 18 years, to make Spanish cuisine known outside its borders. In the book he shares the knowledge of him and reveals the essential secrets to making memorable paellas.
The book includes an introduction where the author explains the origin of his passion for paella and rice. A dish that constitutes a complete meal that is delicious, tasty and ideal for sharing and that offers countless variations. Likewise, he reviews the basic ingredients, such as rice, garlic, oil, saffron, tomato, and also the types of broth. Omar does not forget the importance of the paella as a cooking instrument, the source and intensity of heat and the secrets and techniques with which anyone can become a master rice cook.
50 paella recipes
After the technical part, Omar offers 50 recipes, which include original paella. From meat rice, fish rice and even ricevegetables. We can enjoy proposals such as baked rice, Empordà-style rice, shrimp and mussel rice, mushroom rice or green paella. Also options for every occasion, whether simple recipes to get by during the week or much more elaborate paellas to share and impress family and friends.
Omar Allibhoy is passionate and enjoys researching, learning and improving, which is why he has not stopped discovering things about paella since he became interested in it more than 20 years ago. With this book he intends to transmit his knowledge and make known the beauty of this dish.
Its objective is clear: to soon turn the reader into a master rice maker. Enjoy!
