prawns and let them get hot; add
this mixture to the risotto only at
the last minute, stirring it lightly
round. Serve the grated cheese
separately, and if you like garnish
the dish with a few mussels which
have been left in their shells; they
make a good decoration.
PAËLLA VALENCIANA (1)
There are countless versions of
this celebrated Spanish rice dish.
The only constant ingredients in
every recipe are rice and saffron;
and a mixture of pork, chicken,
and shell fish is characteristic,
although not invariable. Here is a