In honor of our anniversary, I decided to throw a small party featuring our wedding dish: paella. Not just any paella, but Gerard's Paella. Gerard is a local treasure: he is the nicest guy ever, and he happens to make the best paella this side of Spain. I felt very lucky to have him cater my wedding. His Bobby-Flay-besting recipe can be found here. I was very nervous because I really wanted it to turn out great ... and if I do say so myself ... it did!
Notice the crunchy rice (socarrat = delicious). I was super proud of myself, I followed the recipe very closely. Here are my only notes: 1. Pan size: I used the high side of each ingredient and divided the ingredients between an 18" pan (four cups of rice 7 cups of stock) and a 13.5" pan (1 cup rice, 2 cups stock). 2. I added a bit more saffron. 3. Rather than spend a fortune on bomba rice I used high quality arborio risotto rice. 4. Due to rain, I was working on the stove (AKA uneven heat) so I finished the paella in a 425 degree oven.
The clouds moved out just in time for us to dine outside. Jude couldn't get enough of his first paella, and we all had a really fun evening (I think I feel a new tradition coming on).
Good food, good company, good life!