Ever since I visited Spain seven years ago, I’ve often felt like a Spanish girl trapped in a white Jewish girl’s body. So what if I’m only five-foot-two and blond instead of lean, leggy and dark? I found my home in saffron-scented rice, fresh shellfish, still briny and sweet from the sea, and the garlic, olives, tomatoes and other deliciousness that abound in Spain. I chased different incarnations of tapas, Spanish small plates perfect for sharing with friends over afternoon sangria. And I fell in love with paella, the Valencian classic named for the Catalan word for frying pan. Continue reading »

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