About

Thanks for visiting my page and for your interest in Paella and Spanish food. I have been a chef for over 14 years and I am fortunate to do every day what I like most, cooking!

My first memories as a child are of me being in the kitchen with my mother and grandmother while they were cooking. At the age of 7 I remember helping them in all the kitchen tasks, from cleaning squid and peeling potatoes to preparing egg whites. I remember it as a joyful time because while we were cooking my grandmother was always explaining interesting stories.

If there is a dish, food or ingredient I am passionate about, it is rice.

And with rice, it comes Paella. Very often people ask me what is the secret to prepare a good Paella. The four key things that will make a great Paella are:
- The Rice, its variety will influence the absorption of the flavors.
- The Stock, its concentration and right proportion.
- The Pan , the paella allows cooking a thin layer of rice.
- The Heat, its intensity and distribution.

All the above together with practice will result into a tasty culinary experience to remember.

Why do I love paella and cooking so much?
I love cooking and food mainly because it brings people together.

In my youth I remember every Sunday at lunch time meeting with most of my family, my parents, uncles, cousins, grand parents in my uncle's yard while we would cook a paella. We would spend 3-5 hours cooking and eating. But mainly socializing and caring for each other.

When I cook a paella, there is more than preparing a meal, it brings the essence of being human.