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Short Orders

A path to paella

(Jonathan Wiggs/Globe Staff)
By Jane Dornbusch
Globe Correspondent / March 10, 2010

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Paella, the Spanish dish of saffron-tinged rice studded with vegetables, meat, and/or seafood, looks simple enough to make - but don’t be fooled. “Anyone can throw together a paella or saffron rice dish, but to prepare it correctly is an art,’’ says Michael Brunson, executive chef at Solea Restaurant & Tapas Bar in Waltham. So many customers expressed interest in ... (Full article: 158 words)

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