Paella, Por Favor!

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.

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.

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.

https://www.spanishtable.com/product/garcimacarb120r.html

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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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