Joseba Arguiñano gives the exact time the arepa dough should rest: "Too much time isn't advisable either."

Joseba Arguiñano has brought to Karlos Arguiñano's Cocina abierta a dish that has transported us to Latin America: corn arepas with Russian salad. Arepas are very typical of Venezuela and Colombia, and Latin American dishes feature these pancakes, which will have one name or another depending on how they are made, whether corn or flour. When making the dough for these arepas, you have to be especially careful with how they rest. Because kneading…