Sunday, June 07, 2015

a night in Spain

We meant to take more pictures than this, but at least here's a taste of the catering job I did last week.  Una noche de Espagnol was a delicious success!

cheese & charcuterie board: iberico serrano, soppresata, comte, manchego, irraty, goat
accoutrements of the cheese & charcuterie bar: spanish scented olives, roasted grapes, pear,
marcona almonds, membrillo (quince paste), sherry marinated mushrooms
tortilla espagnol with romesco and garlic aoli
pincage of saffron and smoked paprika: the pilaf stage

slowly incorporating broth into the paella

the crust on the bottom of paella known as socarrat is the sign of success!