AltWeeklies Wire
Spanish Fry: Learning to Make Paella on the Grillnew
Once you have your supplies in place, actual execution is pretty easy, and what you get in return is a real crowd stunner -- a paella that glistens with a deep, ruddy burnish, dark, slightly burnt flavors from the socarrat and smoky complexity from adding aromatics to the coals at the last minute.
Baltimore City Paper |
Henry Hong |
09-01-2009 |
Food+Drink
