In a business that revolves around food — thinking of the next meal, shopping, trolling the web for recipes, prepping, cooking, thawing, cleaning, etc., etc. — having someone else behind the wheel, er, in the kitchen cooking, can feel totally glorious. Such was the case when Javier came to town, which he did during a particularly stressful string of days, just before we opened.
For the four nights he was here he cooked for three, two chicken paellas (cooked with smoked paprika and saffron) and a fantastic braised-in-wine-and-herbs beef sopa (stew).
Javier called this paella a “disastre” due to the slightly burned green beans. Meg and I, when we tasted this dish, were in heaven.