Andaluz - Paella night

paella (from Epicurious website)
[pi-AY-yuh, pi-AYL-yuh]
"A Spanish dish of SAFFRON-flavored rice combined with a variety of meats and shellfish (such as shrimp, lobster, clams, chicken, pork, ham and CHORIZO), garlic, onions, peas, artichoke hearts and tomatoes. It's named after the special two-handled pan — also called paella — in which it's prepared and served. The pan is wide, shallow and 13 to 14 inches in diameter."
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

I'd never heard of paella, until N and I went on a group camping trip with Jonathon's family. Perhaps it was due to the near freezing temperatures, but it was one of the best meals I've ever had.  If you do an internet search to learn more about paella, you'll discover how varied it can be as well as some strong opinions about what "real" paella is.  Me?  I'd rather eat than squabble over words.

And eat is what N and I had the opportunity to do, when Andaluz debuted their first "Paella Wednesday" on Oct. 13.  What timing!  I came home from work wondering where oh where to have my birthday dinner, to find the answer in a Tweet from Andaluz.

It's a great deal:  Served at 5:30 and 7:30. $12 a la carte or $20 including choice of tapa and a glass of red or white sangria.  N and I discovered that we would've been just fine sharing one bowl and adding a tapas.  Especially if we want to leave room for those amazing churros!
130 High St. SE
Salem, OR, 97301
(503) 585-1773
Tues - Thurs:
4:30 pm - 9:00 pm
Fri - Sat:
4:30 pm - 10:00 pm

16 comments:

Amecameca said...

What do you mean "sharing a bowl"? Don't they serve the paella in a paella pan? Can't you share one pan? I'm confused. I would think you could buy one paella in a paella pan for $12 and then order other tapas and sangria. Please clarify.

Anonymous said...

This restaurant is my new favorite restaurant in Salem. Those churros and chocolate are sooo good! Service is great too!

KandN said...

Amecameca,
Chef Rosales cooks two pans (I believe his pan is 24" in diameter) of paella for each Wednesday Paella night. Our generous helpings were $20 apiece, which included one tapas and a glass of red or white sangria. You can also purchase a bowl for $12 ala carte.
Does that help?

Dawn said...

I thought I knew something about paella until Amecameca got me all confused. The standard paella pan cooks up quite a bit of food, and I'd like to know where on this entire planet a restaurant would give you an entire pan (especially with all the expensive seafood that's in it) for $12. My husband and I had paella in Santiago del Compostela in Spain, and it was served on a plate like any normal food.

What I'd really like to get my hands on is some of that wonderful Spanish liqueur called manzana verde. I wonder if Andaluz has some of that!

KandN said...

Dawn, Maybe what Amecameca said had to do with that definition I inserted at the beginning of the post.

DeeDeeDiner said...

Two things:
1. Willamette Week listed this as a place to obtain Manzana Verde (I couldn't find a Salem source, but the liquor store on Lancaster has an astounding array of unusual products compared to the other OLCC locations.):
Dashen International Groceries;
3022 NE Glisan St. Portland
503.234-7785.
[LATIN AMERICAN] Tucked away among shelves brimming with Goya products and religious candles, there are some real gems in this convenience store-turned-Central American grocery. Where else in town are you going to find an entire aisle of foreign beverages, like Inca Kola, Ironbeer...Mundet Manzana Verde...?

2. Paella pans come in a range of sizes---I have a 12" & a 24" one. It's the shape that's important. Last time I ate at Crooked House Bistro, Bernard made individual paellas in small pans. The confusion is probably generated by the fact that "paella" is used to refer both to the pan and the prepared dish which can comprise a lot of variation in meat, poultry, seafood.
I'm getting hungry...
DDD

gstatty said...

The first time I went to Andaluz, I asked about Paella and they said they used to have it on the menu and then they took it off. From the sounds of it now its back.

First, what is their twitter handle? I'm all up on the twitters and I'd like to follow them. Second, is it served in the Paella pan or scooped out of one? Arguably the best part of Paella is at the bottom where it gets nicely browned and crunchy. Its where a lot of the flavor gets cooked into the crunchy bits of browned up rice. Is this every Wednesday? If so I know where I'm going to be next Wednesday.

Thanks for the Paella update.

Pam said...

I think part of the confusion and discussion above is also because paella can vary so much. Back in the day, I was an exchange student to Spain and lived with a family that had a condo in a city (Valladolid) and a weekend home in the dad's hometown up north. The two versions of paella that my host mother cooked varied greatly between the two towns, and she explained that she honors the paella by making the recipe that is true to the region she is in at the time.

So yes, it can vary quite a bit. Regardless, it's still delicious.

KandN said...

gstatty, You can see in the photos above, our paella was served in a nice sized bowl. Not as much crunch on the bottom as when we've had it camping (cooked over the fire), but just as delicious.
Yes, every Wednesday--5:30PM and 7:30PM.
Their Twitter is @AnduluzSalem or you can follow them on Facebook

Anonymous said...

gstatty -- Yes, every Wednesday night! I saw Chef David confirm on Facebook. Great deal for dinner at Andaluz, I think! I hadnt been able to get the timing right for paella on my visits so far, so I can't wait to go and try it.

-guitar4me

gstatty said...

Cool, thanks for the info! I followed Andaluz and Eatsalem on the twitters. I wonder if they would sell paella by the entire pan? Theres something to be said about paella fresh out of a pan, also probably some insurance concerns about scaldingly hot potentially burning paella pans. Sorry I hit the post comment button and then saw the picture of paella at the top and had a Homer 'doh' moment. I should probably read these eatsalem posts around lunch, because at the end of the day doing this is torturous to a foodie's will and drool retention.

KandN said...

gstatty, You could DM @AndaluzSalem and see what the chef says. :>) Not sure how the other diners would feel about that. lol

Dawn said...

DeeDeeDiner: Thanks for the information on manzana verde; I don't get up to Portland much without a specific reason, but this one is good enough.

The individual paella pan sounds cute; I've never seen one. I saw a show hosted by Padma Lakshmi where some old man in Spain (well known locally) cooked up a batch in an enormous pan outdoors over an open fire. It was beautiful when it was done and must have served a couple dozen people.

DeeDeeDiner said...

I'd probably call the store first to make sure they carry what you want ;-)

There's a website www.paellapans.com that carries 4" to 60" pans!Locally you should be able to get them by calling a few cookware stores. If you do go to Portland for your manzana verde, Someone said Whole Foods sells reasonablly priced paella pans. You could always check with Chef Bernard at Crooked House Bistro to see where he got his small pans.

Maybe David Rosales should have a paella cooking class...
DeeDee

Anonymous said...

I saw Martha Stewart with a guest on her show who cooked a giant outdoor paella over a fire. The pan was probably four feet wide, just gigantic. Besides the veggies and rice, there were shrimp, sausage, chicken, pork and scallops I believe, and the whole pan was topped with about 15 whole lobsters. A whopper of an expensive dinner and not practical for any home cook.... but it looked awesome.

-guitar4me

Anonymous said...

Damn! i missed paella night again!