Chef Duran preparing our Paella

For the next two months, Malaga will be featuring “Paella Night”. Paella is a classic rice dish that originated in Spain sometime in the 19th Century. It is cooked in a large round pan called a Paellera, or more simply a “Paella Pan”, and can contain a variety of ingredients from beans and vegetables to meats and fish. However, very often it is made with seafood and shellfish. I happen to love both, but having the misfortune of being highly allergic to shellfish, I don’t usually go for the Paella. That would be kind of like blindfolding myself and taking a leisurely stroll down the center lane of Mopac during rush hour. Holy Anaphylactic Shock, Batman, that could hurt! So when I got the e mail newsletter from Malaga about their Paella nights every Tuesday in October and November, with the recipe changing each week, I picked up the phone and asked the obvious quesion: “Are you making one without shellfish….PLEEEEASE?” Chef Alejandro Duran did not disappoint. He chose my favorite, beef tenderloin, and threw in pork and chorizo to create a wonderful Paella De Carnes con Costra (Mixed Meat Crusted Paella) that thankfully would not kill me, or at the very least put me out for several days. For these Paella dinners, you can be a Party Pooper and show up at 7 ready to eat, or you can join the fun and show up at 6 to watch Chef Duran prepare the Paella on a grill right at the table. My cousin and I chose the latter. Similar to attending an intimate dinner at a close friend’s home, we sat and enjoyed a fine glass of Spanish wine while listening to Chef tell us anecdotes of his life and of his passion for food. He gestured to photographs of a beautiful Flamenco dancer on the wall, and proudly announced that the woman was indeed his own mother. The entire time he was effortlessly preparing our Paella, true to the traditions of his mother and grandmother, and pointing out important tips on how to make it at home. For instance, using the right kind of rice is essential for the best result, so don’t think you can just toss in some Arborio or Uncle Ben’s and have it become proper Paella. He even showed us the box of rice so we would be sure to get it right. I could not recall the name for the rice that cooks to crunchiness on the bottom of the pan, which many consider is the best part of this dish. He told me it is called “Soccorat”, and that when you put the Paella in a bowl, you flip it upside down, so the Soccorat is on the top. It’s just not Paella without it. He even shared the recipe with us, and explained in detail how to create the broth from stock, chickpeas and the essential Paella ingredient, Saffron. The finishing touches were smoky Paprika, wine, chopped parsley and beaten eggs poured over the top. A Sommelier who has received Wine Spectator’s “Award of Excellence” for his 300 plus wine list, Chef Duran chose a fabulous Rioja to serve with dinner, Casajus Riberia Del Duero 2004. Do I even have tell you how fun and fabulous the evening was? I highly recommend that you reserve a spot at one of Malaga’s Paella dinners. They are offered on Tuesday nights now through November for $20 per person, and include a bowl of Paella and a glass of wine. For more information on Malaga’s events and happy hours, visit Austinontherocks.com.

My bowl, and my bottle....er, I mean, my glass.

Sherry enjoying her glass of wine