José Andrés Welcomes ‘Paella King’ Chef Rafael Vidal To Jaleo; Annual Paella Festival Begins On July 10th!

PENN QUARTER -- One of Spain’s most famous culinary exports, which originated in the country’s Valencian Community, paella is a menu item now familiar to most Washingtonians. What might come as a surprise to the city’s gourmands, however, are the many interesting variants of the popular rice dish beyond the ubiquitous “mixed paella,” which typically combines a handful of meat, seafood, and vegetable ingredients.

Once a year, award-winning restaurateur and chef José Andrés seeks to spotlight such dish diversity through the celebration of a summertime Paella Festival, hosted at all three of his much lauded Jaleo tapas bar locations.

A longstanding champion of authentic Spanish cuisine, Andrés has invited chef Rafael Vidal of Restaurante Levante in Benisanó, Spain to serve as the 2011 festival’s guest of honor and will feature paella dishes based on Vidal’s time-honored recipes all throughout the two-week event.

Fideo Negro is a black paella of angel hair pasta with octopus and garlic scrapes.
Chef Vidal is famous for preparing his paella in the traditional form over a wood fire. In fact, he was a key advisor to Andrés’ culinary team during the opening of Jaleo in Las Vegas in December 2010 (the Nevada outpost boasts America’s first wood-fired paella grill). And his family has been cooking paella for the kings and queens of Spain for the past three generations.

The wood-fired grills that sit atop of Restaurante Levante. (Photo: eGullet)
Non-royals too may sample Chef Vidal’s recipes all throughout the Paella Festival, with rotating specials ($34-$50) being featured daily at each Jaelo location. Featured dishes include Paella Valencia, a traditional preparation made with rabbit and chicken (and Vidal’s personal favorite), Fideo negro con pulpo y ajetes with octopus and garlic scrapes, and Paella de bogavante made with fresh lobster.

Chef Vidal’s personal favorite paella is the traditional Paella Valenciana.
Jaleo has even prepared a complementary (alas, not complimentary) signature cocktail for the festival called the Valencia Fizz (Plymouth Gin, Benedictine, Spanish Horchata, bitters, lemon juice, egg white, and soda).

The Valencia Fizz.
Paella party anyone?

A Spanish flan makes the perfect dessert to a paella dinner.
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Jaleo kicks-off the ninth annual Paella Festival on Sunday, July 10th at Dupont Circle’s FRESHFARM Market at 11:00a.m, with free samples for shoppers and visitors. Special paella dishes will be available at all three Jaleo locations from July 18th thru August 1st.