Paella, Por Favor!

Americas - USA West Los Angeles
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Tarsan i Jane

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https://seattle.eater.com/2020/10/21/21526292/tarsan-i-jane-frelard-restaurant-paella-closing-permanently

I guess there’s a bit of hope in that they moved back to LA

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Thanks for the update.

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While we’re waiting for Perfecto’s next restaurant here are a couple of home paella resources I found useful:

Perfecto’s Paella Verda and a Master Paella Recipe from Fine Cooking magazine.

Both articles offer useful soccarat advice.

I found I needed to correct the amount of rice/stock to fit my 13” paella pan. I remember Perfecto’s paella as a thin single layer of rice. After that it was just a matter of making a few paellas to get a feel for time and temperature: You want properly cooked rice with just enough starchy moisture left over on the bottom to caramelize, ideally with minimal intervention.

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There’s lots of great videos on Youtube on making paella at home.

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Yeah, proper paella is only a thin layer in the pan. That’s why the pans go up to over a meter across.

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New paella in town. “Spanish” restaurant with no cava or gin and tonic on the menu. I’m not hopeful.

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Good news for Chef Perfecto fans. Not quite LA, but closer than Seattle.

https://www.instagram.com/p/CPe2rX2N1Tv/?utm_medium=share_sheet

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Has anyone tried Intercrew’s paella? Place looks pretty opulent was but recommended by someone I trust. No word on quality/authenticity of paella though. Looks good in pictures, but the part you can’t see (bottom) is most important…

Would be curious about opinions on the food in general too.

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any socarrat reports from dos besos in pasadena? @hppzz @Clayfu :face_with_monocle:

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My thoughts pending…

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my wife has a strict no dining in at non fast food and/or non asian restaurants in Pasadena rule.

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https://www.instagram.com/p/CTI2fyNJfKb/?igshid=YmMyMTA2M2Y=

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Lol reminds me of that infamous “Pasadena is weak!” thread in Chowhound…

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evan funke has the same rule, but for pasta and all of north america.

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@J_L did you ever go to Dos Besos? Infatuation seems to recommend.

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I think by law you have to say “Infatuation by JP Morgan Chase :tm:” now. :wink:

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Who can recommend a great paella pan brand? I think the only way outside of valencia to do a paella is at home :stuck_out_tongue:

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I’ve been very happy with my enameled pans (black with white speckles, like old-fashioned camping plates) from La Espagnola in Harbor City (sorry, don’t recall the brand, but you’ll see it on their website). They are virtually indestructible and clean easily. Just about the only time I have paella is when I do, indeed, make it myself…on our camping trips, over an open wood-burning fire. It works a charm, down to the socarrat.

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enameled?! didn’t expect to read that! i dont know enough about paella though… will check it out… i’ve ordered from that shop a couple of times. thanks!