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Twist on Tradition

The famous rice dish of Spain originated as peasant fare cooked over an open fire. Paella, the Valencian word for a steel pan with round handles, was originally made with whatever ingredients were on hand, typically tomatoes, onions and snails. Rabbit, duck or chicken were added for special occasions. Times change—the paella at Jasper’s La Fiesta is chock full of meat and seafood (but no snails). “It’s the high grade saffron that gives the distinctive colour, flavour and aroma,” notes owner Andrew Nicholson. — Jack Newton

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