The Statesman's Addie Broyles makes paella at home with Fino owners Emmett and Lisa Fox. Fox cautions against worrying about "authentic" paella, making his own with dry-rub ribs—his full recipe is included in the piece, for adventurous home cooks—whereas at his restaurant in West Campus, Fox's head chef Andrew MacArthur doesn't even use rice, serving instead an Israeli couscous paella. [Austin360]
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