The Culinary Institute of America

To fine-tune your paella technique, watch how two Spanish paella masters, Jaume Brichs and Evaristo Triano, make paella. They’re with American chef Steve Jilleba in the Aqua restaurant in Barcelona.

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This entry was posted on Tuesday, January 9th, 2007 at 6:41 pm and is filed under World Culinary Arts DVD. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.