This summer brings the return of the annual celebration of Spain’s favorite culinary tradition, Paella! From July 29th through August 11th, José Andrés and his culinary team at Jaleo will celebrate the eleventh annual Paella Festival with a two-week event featuring paella specials, as well as a unique cocktail that will be available during lunch and dinner service. The Paella Festival will take place at all three locations with a kickoff celebration to be held at Jaleo Crystal City on Monday, July 29th from 6:00 p.m. to 8:00 p.m. Guests will enjoy complimentary paella and cocktails to welcome the return of paella season.
During the two-week celebration, a variety of paellas will be available. This year’s recipes are being created by Jaleo’s Research & Development Chef, Ramón Martínez, and Jaleo DC’s head chef Paul Yeck.. Guests can look forward to Arroz de Verduras de Temporada, a traditional seasonal paella; Arroz Ibérico (con Costilla Ibérica), paella with acorn fed Ibérico pork ribs, and artichokes; Arroz Meloso de Verduras con Bacalao, creamy Spanish cod and vegetable paella; Arroz Seco on Pichon, a wood pigeon paella; Fideua Negra con Gambas, a black “fideo” paella with head-on shrimp, as well as Arroz Caldoso de Pollo, Conejo, Acelgas y Alcachofas, soupy rice with chicken, rabbit, and swiss chard.
For the perfect pairing, ThinkFoodGroup’s Cocktail Innovator, Juan Coronado, is creating a signature cocktail to complement the paellas. Al Rojo Vivo is a delightful concoction made with white rum, watermelon, tomato, simple syrup and basil, and will be available at all locations.
Jaleo Bethesda is joining this exciting celebration by adding five exclusive paella classes lead by Head Chef James Gee. Guests will have the opportunity to have a hands-on experience and learn to make one of the most iconic dishes of the world and savor it with fellow classmates afterwards. These sessions will be on Tuesdays (June 25th, July 30th, August 27th, September 24th, and October 29th) from 6:30 p.m. to 8:30 p.m.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.