A morning with the stock
Before any rice reaches the fire, there is a stock. Most of the day's first work goes into the pots nobody sees.
Journal
The kitchen
Fire, rice and the techniques behind the plates: how our cooks work the grill, the paella pan and the stockpot.
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Learning the grill
Our charcoal grill burns from the first order to the last. A look at how the cooks build it, divide it and decide what goes where.
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Why we cook our rice over wood
A paella pan over a wood fire cooks differently from one on a gas ring. Here is what the fire gives the rice, and what it asks of the cook.