Рецепт Paella 101 At Duende

Chef Paul Canales holding his finished squid ink paella at Last week, I got a lesson in paella-making from the source: Chef-Owner Paul Canales of the Duende in And what a delicious and inspired one it After all, the Uptown restaurant is all about Spanish and Basque food spotlighting the best of Northern California’s bounty. Duende features four paellas on the menu, including the very popular Arroz Negro, made with squid ink for an unmistakable bold Along with a handful of other food writers, I crowded into the restaurant kitchen to watch Canales demonstrate that dish. The Moors brought rice to Spain, he explained, and paellas first gained popularity in the 1840s in and around Valencia. Canales’ father is of…