via Serious Eats http://newyork.seriouseats.com/2013/11/behind-the-scenes-toro-ken-oringer-jamie-bissonette-paella.html Ken Oringer’s five Boston area restaurants—including the flagship Clio in the Eliot Hotel, sashimi bar Uni, pizza and salumi bar Coppa, taqueria La Verded, and the original Toro in Boston’s South End—are still key players in the Boston scene, but the new branch of Toro recently opened in Chelsea is his first move in New York. Here’s a look at how their paella, a large-format dish in several variations, is made.
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