Smoky Paella with Shrimp and Squid
Chef Way At Jaleo, the delightful Spanish restaurant in Washington, DC, José Andrés prepares this satisfying rice dish with lots of seafood, including hard-to-find cuttlefish, and a house-made fish stock.Easy Way Use squid in place of the cuttlefish, and skip the fish stock in favor of bottled clam broth from the supermarket. Restaurant Coverage from F&W Editors More Spanish Recipes
May 2010