Paella faqs

What is paella and why do we care?

      Paella is a traditional Spanish rice dish cooked in an almost-flat pan (it’s got a slightly curved bottom) called a “paella pan.”

      The PC11.0 owners come from first-generation Spanish Descendants and Marisol is first-generation half Peruvian. Offering a uniquely prepared dish like Paella has special meaning. However, the debate of which paella is superior; the southern or northern - prepared Spanish paella remains part of a debate between John and Marisol; each having grown up enjoying their respective region's paella.  


What’s so good about it?

     It’s one of the most flavorful ways to prepare food! Tomatoes, onion and garlic are sautéed in the paella pan forming the “sofrito.” Meats, seafood, veggies (and any combo thereof), wine and spices are added and sautéed with the sofrito. Special paella rice is then cooked with the pan goodies for a bit, and then broth is added to cook the rice. The rice has the unique ability to absorb up to 3x its volume in broth, with the result being all the yummy pan flavors are concentrated in the rice.


Is that it?

     No! Perhaps the best part is the crispy rice that forms on the bottom, called “socarrat.” Some consider it the main attraction – for example, there’s a chain of restaurants in New York called “Socarrat.”

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