Haute Cuisine: A Magical Paella
Haute Cuisine: A Magical Paella

Haute Cuisine: A Magical Paella

Paella had its Western origin in Spain around the 10th century, when Moorish Muslims occupied much of the Iberian Peninsula and brought with them the cuisine of their native North Africa.

There are probably as many paella recipes today as there are chefs who make the dish, according to Amina Halim, owner and founder of JetFinity, a San Francisco-based business aviation caterer.

The paella prepared by JetFinity emphasizes wild seafood from local sources. The key to the frequently ordered entrée, said Halim, is the chef’s own seafood stock, which incorporates nearly 20 spices and requires some 16 hours of cooking over a low heat.

The seafood typically includes wild halibut, scallops, prawns, mussels and occasionally lobster, seared lightly and then simmered in the seafood stock with a bit of saffron. You may or may not leave your heart in San Francisco, but you’re bound to fall in love with this dish.

JetFinity, serving San Francisco-area airports. Info: www.jetfinity.com, 866-538-3464.

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