It’s baked in a roasting pan and full of chiles and chorizo, but Yotam Ottolenghi hopes his take on the Spanish classic will join a proud tradition of adaptations.
YOTAM OTTOLENGHI, NY Times: Dining & Wine
Fri, 03/22/2019 - 9:55am
It’s baked in a roasting pan and full of chiles and chorizo, but Yotam Ottolenghi hopes his take on the Spanish classic will join a proud tradition of adaptations.