PAELLA NIGHT
Welcome to Chef Domingo’s
More than 10 people gathered on Thursday night at Tinto Wine & Cheese in Strawbridge, staring at a propane burner in anticipation.
Chef Daniel Domingo, owner of the Land of Saffron catering business, placed a 32-inch round pan on top and ignited the burner. The blue flame matched the color of the tailgate-size cooler by the wall.
Domingo, who lives in Newport News, was ready for Paella Night, which he has catered for the past three years. Tinto Wine & Cheese hosts it once a month at two locations in Virginia Beach and one in Chesapeake. It plans to offer it at its new location in Newport News.
Paella is a Spanish rice dish that originated in the Valencia region of Spain, where Domingo was born.
The name of the dish comes from paellera, the flat round pan with two handles in which the rice is cooked. The carbon steel heats quickly and cooks food evenly.
Rice has been part of Valencia’s history for more than 1,000 years, according to nationalgeographic.com.
Farmers traditionally prepared paella with rice and other foods they could find. It was cooked over a wood fire and eaten from the pan.
The dish was adapted as more people learned about the dish but researchers agree that authentic paella consists of 10 ingredients: short grain rice, water, olive oil, salt, saffron, tomato, lima beans, flat green beans, chicken and rabbit. No shellfish or fish.
Domingo hails from the Sueca and graduated from the Escuela Superior de Hostelería en Valencia in 2009, specializing in rice and haute cuisine.
His chest rose this Paella Night when he said, “I come from four generations of farmers.”
The master of rice was enthusiastic as he recalled participating in the Concurs Internacional de Paella Valenciana de Sueca where 45 chefs from around the world competed in making paella. He finished in 3rd place in 2017, he said.
“It’s important to cook with passion and love,” he said.
This Thursday, Domingo doused the paellera with olive oil, adding shrimp he retrieved from the cooler. He stirred until the shrimp became translucent. He removed the crustaceans and set them aside in a bowl. Chunks of chicken went in, sizzling as they hit the oil. A buttery smell of fried meat tickled the nose and intensified as Domingo tossed in sliced red and green bell peppers. Domingo opened a plastic container and poured a red, ground seasoning into the center of the pan.
A spicy aroma pulled some diners closer to snap photos. Others waited patiently, sipping wine and chatting, anticipating a taste rich in history and tradition.
A stream of chicken broth went in next; some recipes call for seafood or fish broth instead.
Domingo moved his fingers to his forehead, bottom of the chest — then left side and right — before emptying a large container of rice into the pan.
His grandmother blessed food the same way every Sunday. The liquid bubbled before Domingo turned the temperature down.
The dish developed a reddish-yellow hue from the shrimp and saffron spice he tossed in. Dots of peppers made the pan look festive like a Christmas tree.
Domingo leaned over the pan and examined the rice.
“It’s ready when it doubles in size,” he said.
About 15 minutes later, he plopped mussels and shrimp on top. Juice that gathered at the bottom of the shrimp bowl went in as well. The large room began to smell like a fresh seafood market.
A few minutes later, the staff served heaping plates to guests.
John Zaszewski, who attended Paella Night for the first time with his wife, has tried paella in Spain and cities throughout the U.S. He thought the finish on Domingo’s rice was crunchy and perfectly caramelized, not overly burnt.
“This is probably my favorite paella I’ve ever had,” he said.
Rekaya Gibson, rekaya. gibson@virginiamedia.