Paella is not just a recipe, it is theater for family and friends. It is the stage that presents your gift of food to others. Paella is the tailgating food of Spain, often cooked on the grill. But it started in the field. Workers in the field would cook their lunch over a small fire in a pan. The word “paelle” itself simply means pan. The smoke from the fire would infuse the meal while cooking.

Paella is cooked in three stages — sofrito, rice, and socarrat. The sofrito is simply tomato, garlic, olive oil, perhaps dried peppers and smoked paprika. The rice requires toasting in the olive oil and sofrito. The rice is then spread in the pan, toasted saffron is added to a bottle of wine and the bottle poured evenly around the pan. Then a bottle or two of mineral water is added. The Spanish consider the water to be essential to the dish. The ingredients are then spread onto the rice.

Our paella will include the following ingredients: cauliflower, piquillo peppers, fava beans, and almonds. The Socarrat is what makes the dish exceptional. Socarrar means to burn in both Spanish and Catalan. You burn the bottom and your guests will be grateful. This is what makes for an exceptional paella!

This event (paella included) is FREE to Members and their guests. Come feast! RSVP here.