Hugo meyer dead plus#

Meyer doesn’t take paella lightly and only serves it on the first Monday of the month. “Paella means everything-it’s family, food, a social event,” he says. “Every night, paella is about education, introducing diners to the experience,” says Noah Westby, co-owner of Dagabi.Ĭhef Hugo Meyer squeezes a lifetime of global food adventures into Piripi, his intimate, 1-year-old restaurant in downtown Erie.Īrgentinian by birth, Meyer fell in love with paella when he was working as a cook in Spain. Paella is still new to many diners, as is the time required. Sometimes we make a black paella using black rice,” Rullo says. “Every region of Spain has their own paella.

Hugo meyer dead plus#

The popular vegan paella is topped with in-season produce plus giant white beans and wild mushrooms. The seafood variety usually includes mussels, clams, shrimp and calamari, Rullo says. One is topped with chicken, pork and Spanish chorizo. Paella is a flavor canvas, not a specific recipe, and Dagabi offers three variations. He has served paella daily for 14 years since the North Boulder eatery turned from Italian to Spanish fare. “I’m making the food of my country,” says the chef at Dagabi Tapas Bar. Other eateries occasionally feature the dish, but we talked with chefs at Dagabi Tapas Bar, Piripi and Cafe Aion, where paella is showcased with individual approaches to making and serving it.Īntonio Rullo grew up with paella in Toledo, Spain. Many locals know authentic paella because they’ve attended outdoor events where legendary chef and caterer Antonio Laudisio holds court over a gigantic round pan. Paella has steadily creeped into Boulder County’s culinary awareness over the past decade or so thanks to a few dedicated chefs. The paella experience is built around waiting for it to cook-up to 45 minutes-so you hang out, nibble tapas, and sip red and white Spanish wines. Yes, the Spanish even have a word for that crunchy, snackable caramelized rice that sticks to the bottom of the paella pan. Paella is barely stirred in order to create the signature socarrat. Spanish bomba rice slowly absorbs broth and flavor in the pan from olive oil, smoked pimento paprika and vegetables crowned with various meats and seafood.

It is made to be eaten with others as soon as it emerges from the kitchen in the paella (pie-ay-uh), the thin steel cooking pan. Spain’s most famous dish is revered as a social gathering centerpiece. Paella isn’t something delivered by DoorDash that you ingest while watching a new episode of the Colorado-situated Resident Alien.