10 Comments

I love learning the history of food! I am of Spanish decent so this resonates with me, but also found out we have Jewish roots, Sephardic Jews! I love making paella but add seafood to mine! Rabbit is hard to come by but will try to make it that way too.

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Thank you Chef, hot food for a hot bloodied people

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People who love food are always the most passionate!

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I am of Mexican descent, but I spent a few years in northeastern Spain (Cataluña and Valencia.) I remember ordering paella Valenciana in most restaurants in those regions, and it was almost always

"con mariscos." Very surprised that the original paella did not contain seafood; I've had the rabbit and chorizo paella, but I prefer the seafood paella...may be my Mexican roots.😊

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Retired from the U.S Government in Oakland, CA in 2011. Lived in San Francisco until 2018 when spouse decided to return to the U.S territory where her mother lived. Hoping to be living in Spain or Portugal in 2023. Chef y la misma controversia no aplica a la tortilla y a las croquetas?

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founding

1. Ls mejores croquetas son siempre las de tu madre

2. La tortilla siempre tiene cebolla

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Mi madre, no era croquetera, pero si hacia unos frijoles negros con picadillos bien sabrosos. Un tío mio tenia una cocinera, que si era croquetera profesional. Las croquetas que venden en el territorio de Puerto Rico, donde vivo no son extraordinarias. Por eso y otras cosas vamos a Madrid 1 o 2 veces al años.

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Thank you, I never had paella with beans, but of course it is healthier this way. Loving your stories and recipes. Thank you. The only time I have had real paella was in Miami in the 70's my parents found a restaurant downtown and it was delicious

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Jose you are one of my favorite humans on the planet! And loved this story on Paella 🥘🙌💗🙌

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You know what they say about opinions....everyone has them, and I love the different takes people have on paella. When I make mine, I sometimes use the meat inside smoked chorizo de cebolla in my sofrito; add only that to my tomatoes and it has everything I need flavor-wise, it colors the dish from the pimenton, plus it adds a smokiness to the finished product that can't be beat, if you ask me. But, what do I know? I'm not Valenciano. lol

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