Recipes from Spain
Spain cooks between Andalusian sun and Valencian rice fields — chilled gazpacho when the heat won't quit, saffron-stained paella on a wide steel pan. Olive oil is the constant; the rest is fierce regional pride.
Spain cooks between Andalusian sun and Valencian rice fields — chilled gazpacho when the heat won't quit, saffron-stained paella on a wide steel pan. Olive oil is the constant; the rest is fierce regional pride.
