Last fall, I attended a paella workshop with Chef Paul Canales of Oakland's beloved Spanish restaurant Duende. And it was a blast. Paella was made from scratch (stay tuned for more on that later this week), while Paul schooled us on the history of Spanish cuisine and the various regions which make up the brilliantly unique flavors of the country. Afterwards, we feasted on a delectable spread of pintxos, cured meats, paella and one particular dish that absolutely blew my mind. It was . . . drumroll . . .  a salad. more →
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