Paella Valenciana

Paella Valenciana is not the seafood-laden dish that fills tourist menus along the Spanish coast. It is a land dish from the rice-growing region around Valencia: chicken, rabbit, flat green beans, butter beans, and short-grain rice cooked in saffron-tinted stock. What separates good paella from …

Dried Scallops and Intense Blue Mussel

This is a restaurant dish, and it does not pretend otherwise. Scallop chips made by freezing dried scallops and running them through a Pacojet until they form a paste, then brushed onto silicone mats and dehydrated at low temperature for hours. Cod skin deep-fried until …