There's no one dish supper quite on the level of a great paella. It combines protein--sometimes several of them--with carbohydrates and then, for good measure, adds some vegetables. The one big drawback to paella is the interminable time a good one takes to make. So this recipe from Bon Appetit caught my eye when the magazine put it in a feature called ‘Fresh and Easy Dinners’. It actually toppped their list, and was pictured on their cover. If you’re ever had a paella in Spain, you know it is hardly ‘quick’ and involves a special paella pan. But this one uses any heavy skillet you have on hand and gets dinner on the table in about an hour. Considering my memories of paella, that's simply astonishing.
At the Market: Bitter Turnips and Smoked Garlic - A trip to a Parisian market yielded some unexpected surprises this weekend!
1 day ago