Paella Club
I lived in Spain for my junior year in college. It left a mark. Franco had just stepped down. Spain was chaotic and exciting. I had six roommates: a fascist from Barcelona, an atheist, a communist from down south, two uptight Catholics from Galicia and a Bosque separatist who could really cook. Food brought us together. When I commented on the political disparities, they told me that the US is not a democracy especially when the two parties are basically the same. The fascist’s argument against democracy was based on lack of education of the populace. You can’t have democracy without education. My father warned me before boarding my flight to Madrid, “don’t discuss religion, politics or bull fighting.” He was right. The only thing that we all agreed on was paella. Food brings people together. Companero is the word for companion in Spanish. “Com” means “with.” “Pan” is bread. Literally, companero, or companion, means the person with whom you share bread. Language lesson over.
LA Clippers’ coach, Doc Rivers says, “pressure is a privilege.” Making paella for 25 is pressure. Meet it head on. With these hands we rebuild. Just came through a crazy business cycle. Demand spiked. Told customers: you can have it on time, you can have it right, or you can have it on budget. Good news – pick two. That rule doesn’t apply to paella. It isn’t easy. It isn’t quick. It isn’t cheap. Pick three. Suck it up, cupcake.
The Paella Club cooking school in Barcelona is the mother ship. Do not become untethered. If you are in Barcelona, consider in person paella lessons. Www.paellaclub.com or just check in – like registering with the state department when you are traveling in Beirut. They have your back. You are not alone.
Paella is the quintessential Spanish dish. It is equivalent of running with the bulls in a culinary Pamplona. It is dangerous. It is a one pot meal that demands eternal vigilance and love to avoid scorched earth policy. Love is the secret ingredient. Don’t leave it out. You will need Bomba short grain rice, seafood and/or chicken stock, and lots of seafood. We added lobster, prawns, mussels, clams and chicken. Tomatoes, garlic, and white wine round house the dish. I won’t go into a detailed recipe. Google it. Served with water cress baby arugula salad with roasted hazelnuts, shaved fennel marinaded in sherry wine vinegar, manchega cheese and avocado. Flan for dessert. Critical path issues and over commiting drew guests into the process. It’s a team sport. Participation adds to the flavor. We get through this together. Garcima makes a great paellera fueled by blue rhino propane tank. Paella for 25 is a showcase event and declaration of love. It sparks a celebration that infuses rice with diverse flavors and brings people together. No better way to celebrate a special occasion or adios a pandemic.
You can grill meat any time but when you want to light it up Paella screams through the dark sky. The people like it. Give the people what they want. Sit back and watch the movie. It will end well. Like Jazz Fest after Hurricane Katrina. You deserve it and so do they. We are all we have.