Pez Vela – Paella

September 1, 2011 · 10 comments

in dining out, out of town dining

While in Barcelona we hit up Pez Vela, a relatively new paella restaurant at the base of the W Hotel, right on the beach. Ever since, I can’t stop thinking about paella. Has anyone ever had one that was good in Atlanta?

Doing it at home is probably the best option. I have a paella pan I’ve never used, and some recently acquired bomba rice, so a paella party is in my near future.

The fixed paella menu began with the ubiquitous tomato bread, lightly toasted, with flake salt and fruity olive oil that should put Italians to shame.

It’s tough to beat a big, crunchy salad. The olives are so good in Spain. There were many white asparagus appearances too.

We also sampled a potato tapa, I believe they called it patatas calientes. The more common patatas bravas is often served with aioli and/or romesco sauce, but this was paired with something more like a spicy onion soubise, basically a chopped up/melted caramelized onion sauce with some chili oil. This was UNREAL.

The pièce de résistance – squid, shrimp, and clam paella.

The seafood was of course fresh and salty and perfect. But the rice! Oh, the rice! Short, firm, toothsome (did I really just say that?), each grain was a slick explosion of salty ocean flavor. And the thin layer meant almost every bite had a dose of the lustful socarrat, the fought over caramelized and crunchy flavor bits that form on the bottom and edge of the pan. Recalling it now…I think it just moved.

Katie likes dessert. :)

What a view, huh? These old Spanish gentlemen cracked me up. Taking a jog down the beach one morning, I saw a lot of scantily clad men close-talking and helping each other out with sunblock, also many tables of shirtless seniors playing dominos and drinking Dewar’s at about 9:30 AM. The Mediterranean diet, indeed.

  • Adamccraig

    I was spoiled with the Paella in Spain. I make it often, still trying to create the perfect socarrat.  I have yet to find truly outstanding paella in Atlanta.  If you find some, let us know!

  • That is just a perfect Spanish meal. Love it.

  • Chloe

    My Madrid-born grandma’s paella takes 2 days to make. Each ingredient was prepped/cooked separately then assembled/baked at the end. It called for fresh chorizos. Couldn’t find good enough ones here so chorizos from gigantic cans made in Alabama became a family tradition in the US. I have the recipe (no measurements) and I’ll give it to you next time I see you.

  • Enbardsley

    Um, Katie may not want to give the “fig” gesture (as photographed in the dessert picture!) Look it up!

  • Haha, nice. 

    My cute wife actually has to do this, or else she inadvertently gives the thumbs up to everything. So now she “locks it down”. :)

  • Leslie Horacek

    Can’t wait to read your post on “paella party.”  I have tried to make this dish twice and been disappointed both times.  Seems my at home cooker just didn’t get the same heat required for the crunchy results I crave.  When you find a good recipe…please share.  =)

    Katie your love of desserts makes me smile!

  • BasquewineDrinker

    Sorry I´m so naïf… you´d surely know about this already:
    to anyone looking for spanish produce at the States, just ask this knowledgeable Specialties providers who shall be more than glad to help you out with advice, ancillary cookware and (needless to say) best meals around.
      
    DESPAÑA the only food boutique in New York City specializing in foods from Spain…  A pantry of olive oils, aged vinegars,pates, sweets,paprika, vegetables, anchovies, Iberico ham, chorizos, dry cured meats & over 50 specialty cheeses from all over Spain. Also present at SF outlet.Cheerfully yours (from Madrid) do remain now and ever,Fernando.

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  • SpainLover

    You just killed me with this post. I’ve been dreaming of tomato toast and paella (among other Spanish delights) since I moved back to the States from Valencia. No, there is no good paella in Atlanta. My friend’s mom’s homemade paella is the best I’ve come across here (she’s from Andalusia), but it’s still not the same. I’ve tried often to get the tomato part of the tomato toast down, but I always fall short. My friend’s mom gets olives and olive oil imported from Spain. YUM. 

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