Wednesday evening’s exclusive paella preview was a kick-off to Jaleo’s ninth annual celebration of Spain’s favorite culinary tradition with special guest Chef Rafael Vidal of Restaurante Levante. Hailing from the small town of Benisano (Valencia) considered to be the birthplace of paella, Chef Vidal’s family has, for the past three generations, prepared paella for kings and queens in the traditional form – over a wood fire. His paellas combine interesting ingredients (rabbit and chicken (Paella Valencia), iberico pork ribs and cauliflower (Paella de Iberico de Bellota), octopus and garlic snapes (Fideua negro)) with various types of rice for unique taste and texture.
“Obviously, my favorite is the Paella Valencia,” says Vidal through an interpreter. “It’s like my child.”
From July 18 through August 1, Jose Andres and his culinary team at Jaleo will be presenting the recipes of Chef Vidal in a now legendary flavor festival.
Carb overload? In addition to paellas, during those two weeks, the restaurant will feature a new specialty cocktail, the Valencia Fizz, which contains Tiger Nut milk.
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