Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 18, 2017
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Valencia

Artichoke Ceviche
Alcachofas en Escabeche
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Artichoke foundations cooked and preserved in olive oil, sherry vinegar, and garlic
posted: 01/11/2007

Creamed Eggplant
Berenjenas a la Crema
(Vegetables)
Stuffed eggplant with creamed eggplant, shrimp, and mushrooms
posted: 09/04/2008

Empanada with Peppers
Empanada (Tortilla Española)
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Empanada stuffed with red and green bell peppers and tomatoes seasoned with cumin and paprika
posted: 10/03/2007

Fideos in the Style of Gandía
Fideuà al Estilo de Gandía
(Pasta with Fish)
Pasta strands cooked in a paella pan with a flavorful fish broth
posted: 08/31/2012

Heavenly Broth
Caldo del Cielo
(Soups)
Potato, salt cod, and egg soup
posted: 07/01/2009

Paella with Sausage and Seafood
(Rice, Couscous, and Other Grains)
Paella-style rice with spicy sausage and mixed seafood
posted: 03/31/2008

Paella with Seafood # 1
Paella di Mariscos
(Rice, Couscous, and Other Grains)
The classic Valencian seafood paella
posted: 01/11/2007

Paella with Seafood # 2
Paella with Seafood
(Rice, Couscous, and Other Grains)
The classic Valencian seafood paella for four or five
posted: 02/23/2009

Swordfish with Orange Sauce
Pez Espada a la Naranja
(Seafood)
Baked swordfish and potatoes in orange sauce
posted: 01/11/2007

General

Basic Puff-Pastry Short Dough for Empanadas
(Bread Doughs, Short Doughs, and Batters)
Short dough by Penelope Casas
posted: 10/01/2007



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Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an


Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad

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