Paella, the dinner of winter
Posted by Kaytie Dowling
This time of year, I'm into the heavy dishes, the ones big on pasta, rice and lots of sauce. It's not great for my waist, but it sure does chase away the chill of winter.
That said, I'm kinda feeling a twist on the norm, which is why the paellas at Verdad sounds so tempting. There are three new dishes at the Bryn Mawr restaurant, and each sounds like an absolute feast.
First, there's the carne paella, a masterful mix of New York strip, asparagus, spinach, tomatoes and crimini mushrooms.
Then there's the pescado paella, made of smoked chicken, lobster, shrimp, scallops and mussels.
And rounding out the menu is the lobster and chicken paella, infused with a blood orange glaze, onions, peas and carrots.
