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August 15th, 2007

savor: Spain/ Valencia

Embarcadero, 4
El Saler

The “dry” paellas at Casa Carmina are among the best in the region, yet it’s the soupy rices – of lobster, of monkfish and mushrooms, of chicken and artichokes, and, especially, of fesols i naps (white beans and turnips, flavored by various parts of pork) – that are spoken of by even the most demanding local rice aficionados in hushed tones of sheer reverence.
Mythical: arròs caldoso amb fesols i naps / soupy rice with white beans and turnips.
Start with: all i pebre / eels in a tomato sauce rich with garlic and pepper.
End with: arandí de calabaza / sweet baked pumpkin with toasted almonds.

Posted by jeffkoehler in  savor: Spain  |  

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