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Completely al-dente rice flush with recent shellfish, a correctly made seafood paella is among the best meals on the earth. This delicacy from Valencia, Spain, is the proper dish for a festive gathering, a enjoyable household meal, or a romantic dinner for 2. Whereas it may be made with poultry and recreation meat in Spain, a number of the hottest variations of paella typically lean closely into seafood.
At La Pulperia, a pan-Latin American restaurant in Hell’s Kitchen, Manhattan, they’ve mastered the seafood paella. Government Chef Miguel Molina is a local of Guerrero, Mexico, and is lending his creativity and culinary background to the restaurant menu, which features a stellar paella made with black squid ink. The meals here’s a mix of cultures, combining influences from Latin and South American nations like Peru, Brazil, Argentina, and Mexico, creating completely distinctive taste combos. So what higher information is there to assist us on the journey of constructing a world-class paella?
The muse: The rice
Octopus paella from La Pulperia in NYC.
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