Master Paella Chef
Throughout the years, and with his extensive travel experience, Mauricio has been captivated by the exotic dishes and tastes to which he has been exposed.
Since a very young age he has been a dedicated chef of all latin dishes, salsas, and diligently perfectioning a centuries-old family Paella recipe, which he has been promoting and marketing with great success over the last few years.
What is a Paella?
Paella is a Valencian rice dish that originated in Valencia, on the east coast of Spain.
Paella is a Catalan word which derives from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan as well.
Paella is cooked in a flat pan that is known as paellera. Paelleras are traditionally round, shallow and made of polished steel with two handles. Although paelleras come in a wide variety of sizes, Mauricio has found that the ideal size is the pan that serves 15. He also utilizes a paellera that serves 12, and his crown jewel: a paellera that serves 22!
There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Due to it's popularity, Mauricio has developed a vegetarian paella to cater an increasing number of requests.
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