Spanish chef José Andrés shares his recipe for rossejat, a paella-style pasta that uses toasted Catalonian fideos instead of short-grain rice. Author: Adam Baer. May 30, 2020 9:18 PM EDT.

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Lay peaches cut-side up in a roasting tin, sprinkle with sugar and pour over the grappa. Grill until soft and the sugar dissolves, add the strawberries, cover with cling film while hot and let them ...

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