Credit: Freddy Hunt / Kens5.com
Who says spare ribs have no place in paella?
At the 3rd annual Paella Challenge at the Pearl on Sunday, chefs from San Antonio and beyond blurred the lines between traditional and contemporary takes on the quintessential Spanish dish.
David Kellaway, managing director of the Culinary Institute of America San Antonio and one of the paella judges, explained there was only one category, no separation between traditional and interpretive recipes.
"Is it easy to eat, does it taste good, is the texture in your mouth a pleasing texture and have you seen something you haven't seen before?" he said.
With 17 local chefs and a handful from New York to Palm Beach to Mexico, the flavors were anything but repetitive. Pheasant, quail, tamales and even crispy pigs ears managed to work their way into the colorful mixtures of spicy rice, seafood and vegetables.