When it comes to food, Spain these days is known for Ferran Adrià and his temple of molecular gastronomy El Bulli. But traditionally, Spain has been celebrated for its tapas and paella. While small plates have been adopted, translated, and even maligned the world over, paella is less readily available, mainly because the saffron-infused rice dish takes time and care to make properly. And making it properly is exactly what Chef Derek Falta intends to do at Barsa come Monday night.
“We aren’t taking any shortcuts,” says Falta. “We will use the traditional paella pans, Spanish calasparra rice, and local ingredients.”
Barsa will feature two paella dishes: duck and mushroom or seafood. There will be three sizes: an 8-inch pan for one to two guests, a 13-inch for three to four, and a 15-inch pan for five to six. The dish is from the Valencia region of Spain and was traditionally cooked in a paellera over an open fire.
At Barsa, paella night will also feature desserts from pastry chef Jennifer Parezo of Twenty Six Divine.
At this point, paella night is an experiment, but if it’s successful, Falta says they’ll make it a regular weekly occurrence. So if you’re a fan, or even if you’re not, make plans to eat at Barsa on Monday night and see what you think.
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