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Article: Pamper your special guests by serving Naked Fish's Paella.(Food)
- Article from:
- The Boston Herald
- Article date:
- December 7, 2003
- Author:
CopyrightCOPYRIGHT 2003 Boston Herald. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Mat Schaffer
Is there any more celebratory dish to serve to family and friends during the holidays than paella? Naked Fish executive chef Rosario Del Nero says it's not a dish home cooks should fear preparing.
"The trick is everything cooks in a single pan, so all the flavors mingle together," Del Nero says. "You can use a paella pan (available in specialty stores) or a large, sturdy skillet."
The secret, according to Del Nero, is to use a fat, starchy, short-grained rice, preferably Valencia or Bomba from Spain, or Vialone Nano, Carnaroli or Arborio from Italy.
"Paella was originally a humble dish made with rabbit and snails ...