March 27 – National Spanish Paella Day, “Paella de Peix” recipe from Michelin Guide-Recognized Chef Josep Vidal, Paella Facts, and where to get Paella on a trip through Portland, Oregon.
Executive Chef Josep Vidal of Can Font Portland shares “Paella de Peix” Recipe
Chef Josep Vidal of Can Font Portland is sharing his “Paella de Peix” recipe in honor of National Spanish Paella Day, March 27. This paella recipe has been passed down through generations of chefs at esteemed restaurants in Spain and showcases a bounty of fresh seafood and is packed full of flavor
Paella Tips and Tricks
Chef Josep would not allow us to share this recipe without sharing some of his best tips and tricks for making incredible paella.
+ Use fresh seafood. This will provide the dish with the most amount of flavor.
+ Do not get stuck on the ingredient list for a recipe. If the seafood and fish market does not have one particular item, talk with some at the store or behind the counter. Chances are, they can recommend something that will provide a similar flavor or texture to your home paella.
+ Many people use Bomba Rice for paella, this is a great rice for those new to paella and novice cooks because Bomba rice is hard to overcook and tastes great. Some regions in Spain use a stickier rice, but when you do, you have to be careful it does not get overcooked.
A trip through Portland, Oregon, with plates of paella.
A trip through Portland, Oregon would be incomplete without planning to peruse the plentiful bounty that the Pacific Northwest has to offer. Here are a handful of places that offer delicious paella options for any culinary wonderer.