Espanol Edibles; If You're Gonzo for Garbanzo or Need a Flan Fix, Dante's Spanish Dishes Are Just the Ticket

Summary

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Except for gazpacho, that wonderfully refreshing tomato soup served cold, Spanish cuisine is not known in these parts. So it's easy to confuse Spanish with Mexican or South American: If you ask for a tortilla in Spain you'll get an omelet, for example. In this country, Spanish eats became amalgamated into regional native food, and corn, unknown in Spain, became the staple for the new Spanish cuisine.

"There are thousands of ways to cook paella," he says. "Our paella is made with traditional Spanish rice, called calaspara, a short-grain rice richened with saffron-infused flavor and cooked in a steel 'paellera' that creates the dish's smoky essence."

Back in New York City he worked at the famous Elaine's. "Do you know that they used Uncle Ben's rice at Elaine's then?" he says with a chuckle. One of Elaine's managers hired the young chef to work at his restaurant Ten Railroad Avenue, just outside of Manhattan. Then Lazuardi was off to Hong Kong and Thailand.

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Espanol Edibles; If You're Gonzo for Garbanzo or Need a Flan Fix, Dante's Spanish Dishes Are Just the Ticket

Except for gazpacho, that wonderfully refreshing tomato soup served cold, Spanish cuisine is not known in these parts. So it's easy to confuse Spanish with Mexican or South American: If you ask for a tortilla in Spain you'll get an omelet, for example. In this country, Spanish eats be...

See the full content of this document

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