We all know it’s been pretty hot out there, so tear yourself away from your kitchen and take advantage of Jaleo’s ninth annual paella festival.
Until the end of July, Jaleo’s paella festival has a variety of paellas made from recipes from Chef Rafael Vidal from Restaurante Levante in Benisanó, Spain. Vidal, for those of you who don’t know, is legendary in the world of paella and his family has served paella to the royal family in Spain for three generations. There’s no cutting corners with Vidal–he makes his paella over a wood fire in Spain and uses recipes that honor the traditions of Spanish cuisine.
A few of the paellas being featured include paella de verduras (vegetables), paella de Iberico de bellota (paella with Iberico pork belly and cauliflower), lobster paella, paella with octopus and garlic scapes and the traditional Valenciana paella with chicken and rabbit. Personally, I’d recommend the Valenciana and the “Fideo Negro con pulpo y ajetes” paella. The Valenciana is a classic, while the Fideo Negro paella might be right for those of you whose taste buds are a little more adventurous. The Fideo Negro paella has pieces of meaty octopus and is a deep, rich black from the octopus ink, topped off with that refreshing bite from garlic scapes.
For more information and the paella menu, click here.