At Mark Pallen's birthday I saw something I had never seen before. Nick Loman brought a complete paella business. Probably no one there knew this, but the device is called a "paellero" (which must not be confused with "paellera," as in the metal pan in which you cook paella). The whole thing looked incredibly professional and cool. I now suffer from something that should probably be called "paellero envy."
Nick had been asked to produce a vegetarian paella (not as odd as some might think). His dish included beans, broad beens, onions, green peppers and artichokes. The spices were traditional and it was finished with piquillo peppers and lemon wedges, which made it look very nice.
I was very impressed with Nick's knowledge of things such as that the bottom of the paella (the toasty rice called socarrat) is the best bit. But this is not only good, it is the sign of a well cooked paella. Never mind those who think that this might be carcinogenic, they are missing it!
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