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La Paella: Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast Hardcover – Jun 15 2006

5.0 out of 5 stars 1 customer review

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  • La Paella: Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast
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Product Details

  • Hardcover: 144 pages
  • Publisher: Chronicle Books; 1 edition (June 15 2006)
  • Language: English
  • ISBN-10: 0811852512
  • ISBN-13: 978-0811852517
  • Product Dimensions: 18.7 x 4.4 x 21 cm
  • Shipping Weight: 590 g
  • Average Customer Review: 5.0 out of 5 stars 1 customer review
  • Amazon Bestsellers Rank: #234,883 in Books (See Top 100 in Books)
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Product Description

From Publishers Weekly

Koehler does an excellent job of deconstructing paella, an often intimidating dishes. He clearly explains the different types of rice and the best pans (from which the name paella comes); the largest section of the book focuses on the endless variations of paella, starting with the original Paella Valenciana, made with fresh beans and snails. Paella à la marinera (Fisherman's Paella), one of many seafood versions, includes mussels, monkfish and squid, while Paella de pescado azul is made with bluefish and artichokes. The popular Mixed Poultry and Seafood Paella is included as well as Rosa'sfamous Shellfish Paella. Other delightful versions are Paella with Rabbit and Artichokes and Paella with Pork Ribs and Turnips. Freelance food and travel writer Koehler also presents dishes using the traditionally Spanish cazuela (a wide, shallow terra-cotta casserole) and the caldero (a heavy cast-iron or terra-cotta pot), which produce dishes that are moister and soupier than paella. Two rice pudding recipes make up the dessert section, and Koehler finishes with sources on where to buy rice-cooking equipment and Spanish ingredients, as well as a list of restaurants in Spain that will accommodate every desire. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Jeff Koehler has written about food and travel for numerous publications, including Gourmet, Food & Wine, Eating Well, the Washington Post, and the Los Angeles Times, and has photographed books on the cuisines of Spain and Seattle's Pike Place Market. After years of travel, he settled in Barcelona, where he has lived for most of the past ten years.

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Top Customer Reviews

By Kuyata on March 27 2011
Format: Hardcover Verified Purchase
This is by far the best and most comprehensive Paella book out there.
Don't be deceived that author Jeff Koehler is not from Spain. He has lived there long enough to understand the culture and food better than the locals.
This beautifully written and illustrated book takes you through the origins of paella its ingredients and various recipes. It not only covers most (if not all) paella recipes but has many Spanish rice dishes as well.
All of the recipes are very easy to understand and follow.
5 out of 5 stars!
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Most Helpful Customer Reviews on (beta) HASH(0xa59f9ac8) out of 5 stars 45 reviews
27 of 29 people found the following review helpful
HASH(0xa4744864) out of 5 stars What am I missing? Dec 28 2011
By EBS - Published on
Format: Hardcover
I received this book for Christmas and was very excited about making paella over the holiday break. The intro is very informative regarding the pan and ingredients. When I read the Fisherman's Paella recipe, it appears to have some steps missing. In the recipe, clams and mussels are cooked ahead but nowhere does it tell what to do with them, only the clam broth. It says to cook the shrimp for two minutes each side. The recipe never says to remove them, but they are readded with the fish. As a paella novice, I thought the book would be more explicit. Will try Rosa's Shellfish Paella since all ingredients are accounted for although I am concerned about cooking the shrimp so long. The prawns are removed after 10 minutes, but not the shrimp.
Ah ha, in subsequent recipes, I found the clams are added with the rice and the mussels at the end. The Mixed Poultry and Seafood Paella recipe does say to remove the shrimp after cooking for two minutes each side. I will try to piece this all together for the Fisherman's Paella and hopefully will be successful.
16 of 16 people found the following review helpful
HASH(0xa30fbf00) out of 5 stars A very appealing addition Feb. 2 2007
By Midwest Book Review - Published on
Format: Hardcover
Jeff koehler's recipes comprising LA PAELLA: DELICIOUSLY AUTHENTIC RICE DISHES FROM SPAIN'S MEDITERRANEAN COAST requires access to fresh seafood for success. That said, this is a culinary recipe collection that packs in paella rice/seafood dishes on nearly every page - and adds a few non-seafood dishes from rabbit to pork to boot - making for an excellent survey of the varied tastes of paella. Color photos of Spanish dishes and finished paellas liberally pepper a survey which lends to beginner use: dedicated gourmet club members and community libraries strong in ethnic cookbooks will find it a very appealing addition to their collections.
12 of 12 people found the following review helpful
HASH(0xa32ec39c) out of 5 stars Best of the Paella cookbooks Oct. 18 2013
By Blondarella - Published on
Format: Hardcover
This is the book to get if you want to make authentic paella that comes out great. The instructions at the beginning of the book are outlined as "The Four Key Elements," covering the pan, the rice, the bases (El sofrito and La picada) and lastly the liquid.

My advice:
1. Invest in an authentic paella pan, they are not expensive, I have a couple of sizes depending on how many people to be served. I bought the steel pans.
2. Use Valencian or Bomba rice as the author recommends, you can order it on Amazon if you can't find it locally, it is designed to soak up the broth properly when cooking so you get the right consistency when the paella is done.
3. Follow his steps for the sofrito and picada for a tasty result and be sure to get the pimenton (Spanish smoked paprika) and real saffron for authentic flavors.
I cook my paella on the Weber charcoal barbecue with a single layer of very hot coals, since it can provide even heat under the paella pan that you can't do on a stovetop. I follow his advice and cook the components on the stovetop, then assemble everything in the paella pan over the barbecue fire. At that point it cooks up in about 18 minutes. If you follow the basics for the pan, rice and bases, you can put pretty much anything you want on top of the rice, the book has lots of tasty recipes.

This is a very festive and delicious dish to serve to guests, with a real wow factor. Que aproveche!
11 of 11 people found the following review helpful
HASH(0xa3771b1c) out of 5 stars You must have this... Oct. 31 2008
By Misha - Published on
Format: Hardcover
La Paella is really great book. It describes the history of Paella, various in Paella depending of geographical location and gives you great tips to make the best Paella ever. I mean it. Just don't forget to get right Paella pan.
5 of 5 people found the following review helpful
HASH(0xa3771d44) out of 5 stars If you love paella, buy this book July 6 2009
By Blacksnapper - Published on
Format: Hardcover Verified Purchase
This book is for a good cook that loves paella. It walks you thru the technique, the basic ingredients and than provides a variety of wonderful recipes.