8 Paellas Published Mar 23, 2010 8:00 AM Food The Six Principles of Perfect Paella ». Todd Coleman SHARE From duck and turnips to mixed seafoods, the flavors of this traditional Spanish dish are infinitely adaptable. See the Recipe Luca Vignelli See the Recipe Luca Vignelli See the Recipe Christopher Hirsheimer Paella with Rabbit and Snails (Paella Valenciana) Get the recipe for Authentic Valencian Paella » Fisherman’s Paella (Paella a la Marinera) The Art of Making Paella » Mixed Paella (Paella Mixta) The Six Principles of Perfect Paella » MORE TO READ RELATED A Treacherous Terrain is at the Heart of Liguria’s Lush and Food-Friendly Wines Cookbook author Laurel Evans on the growers and grapes to look out for. READ NOW RELATED At This Australian Winery, Making Pét-Nat Is Not a Spectator Sport In an excerpt from her new memoir, Rachel Signer shares a glimpse into the (very) hands-on process. RELATED From a Biodynamic Frizzante to a Next-Gen Zinfandel, Here’s What a Natural Wine Pro Is Sipping Right Now And the food pairings she serves with them.
