I found Bassrocks post about open kitchens while searching Paella.

My wife and I have become real fans and have several questions.

Does anyone serve in their operations. ( Can't figure out how to hold, scorch, overcook rice, seafood rubbery, etc.)

Will customers wait ( I think not)

Other than catering how is it served or marketed.

Suggestions appreciated.

Thanks, come back, bring friends and money!!!

Hi John,

When we lived in Spain and paella was on most menus, it also noted that it took time to make.  Most that I've had the misfortune of trying in the US tend to pale in comparison.  I'm sure there is good paella out there, but I'd only give it a shot if it were a strong Spanish (not Hispanic) area or a "name" restaurant.  Rick Bayless is one name I'd trust.

IF I were to attempt it, I'd make it in segments.  Parcook with rice in fumé or clam juice.  Marry that with the rabbit or chicken, if being used, and then add seafood to finish.

FYI - your trivia du jour.  Paella doesn't describe the name of the food.  It decribes the name of the cooking vessel.

Ciao,

Like Steve, I've never found a good paella and I try it every where I go.  I just sounds like a dish I'd love.  I've never been abroad I have no comparison.  But I'm hard headed so I'll keep ordering it.