From Publishers Weekly
Determined to rescue paella from what the author calls its "worldwide ignominy," Casas (Tapas) offers 58 enticingly authentic recipes, most drawn from Spain's eastern coast. Cooks weary of risotto, or those simply tired of all the stirring it entails, will be attracted to the intriguing combinations of flavors that can be achieved with this other Mediterranean approach to short-grained rice. The grain imported from Spain is best, says Casas, but Arborio is more than acceptableAand while a paella pan is similarly preferred, a shallow casserole dish also works well. Preparation is within easy reach for anyone: saut? ingredients briefly, add rice, add hot liquid, boil for several minutes, then pop in the oven to bake. Dishes include Scallop and Wild Mushroom Paella; Golden Rice with Shrimp and Fresh Tuna; Crusted Paella with Pork, Chicken and Sausage; and Vegetable Paella with Spicy Garlic Sauce. Casas also includes paellas with squid, rabbit and duck. There is even a Seafood Pasta Paella from Valencia that calls for no rice at all. The balance of the meal is covered with 25 recipes for tapas and first courses and another 25 for such desserts as Chocolate Flan with Almond-Flavored Chocolate Sauce and White Sangria Sorbet with Melon and Kiwi. With Casas's demystifying help, good paella will be a revelation to many. Copyright 1999 Reed Business Information, Inc.


From Library Journal
Casas says paella is her passion, and she's determined to show Americans what a "glorious" dish an authentic paella can be. Rather than the usual jumble of shellfish, chicken, and sausage, she prefers versions that feature one particular ingredient. She emphasizes the fact that the rice isn't an afterthought; rather, "the texture and flavor of the rice is everything." She includes recipes for more than 50 different types, from the classic Black Squid Paella ("one of the paella greats") to Vegetable Paella with Spicy Garlic Sauce; there are also recipes for tapas, desserts, and some delicious sauces and dips. Casas is well known for her authoritative books on Spanish food and wine (e.g., Delicioso! The Regional Cooking of Spain, LJ 3/15/96), and most collections will want her latest.Copyright 1999 Reed Business Information, Inc.


From Booklist
Casas has set out on a mission to rescue Americans from their misunderstanding of paella. For those who have always assumed that authentic paellas mound their pans with chicken, sausage, several kinds of shellfish, and a host of other ingredients, Casas sets the record straight. Her true paellas feature just one or two seafoods or meats or vegetables so that flavors stay pure and distinct. Casas also emphasizes the importance of the rice used in paella. Rather than standard American long-grain rice, a respectable paella requires short-grain rice such as Italian arborio, the basis for risotto. In fact, the standards for a good paella run parallel to those for a good risotto. Both dishes demand fresh, flavorful stock and good garnishing, and perfectly seasoned and chewy rice defines the essence of both creations. Casas has rescued a much-maligned dish and demonstrated how delightful it can become in the hands of a knowledgeable, thoughtful cook. Recipes for appetizers and desserts complementing paella frame the book's principal subject. Mark Knoblauch


Book Description
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 traditional, some her own creation, showing how easily some of the preparation can be done ahead of time with supermarket ingredients. She includes a superior collection of tapas, the Spanish meal starters, two dozen simple desserts, and a handful of broths and sauces. Her passion for paella, her clear directions, and her creative pairings of fresh ingredients make this unusual cookbook a winner.



About the Author
Penelope Casas is the author of three well-respected books on Spanish cuisine: !Delicioso! The Regional Cooking of Spain; Tapas, The Little Dishes of Spain; and The Foods and Wines of Spain. She lives near New York City.

FROM THE PUBLISHER

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 traditional, some her own creation, showing how easily some of the preparation can be done ahead of time with supermarket ingredients. She includes a superior collection of tapas, the Spanish meal starters, two dozen simple desserts, and a handful of broths and sauces. Her passion for paella, her clear directions, and her creative pairings of fresh ingredients make this unusual cookbook a winner.

FROM THE CRITICS

Library Journal