From Our Editors
- When and where: the festival kicks off on May 13 from 1 p.m.–6 p.m. at Embarcadero South Park, San Diego
- What you get: unlimited paella and wine and beer tastings; more alcohol is available for purchase
- What's there: more than 40 chefs and 20 wineries, contest with over 60 participants and 3,000 attendees; 51st paella cooked by state and local elected officials, with Senator Ben Hueso leading the team; chosen as the official host for the 2nd USA Paella Valenciana World Semifinal, where the winning team will travel to Spain representing San Diego region in the 57th World Paella Championship
- Live music: Spanish rock from Los Duques and flamenco from La Reyes
- A good cause: event provides scholarships to support the Urban Corp Association in San Diego; Urban Corp provides environmental job training and education opportunities for more than 400 young people
- Good to know: event held rain or shine; must be 21+ to enter
Paella, a traditional dish from Spain that dates back to the eighteenth century, is a saffron-infused rice meal with bold flavors and complementary textures, which can include meats, shellfish, and vegetables. Originally a dish of the peasant class cooked over an open fire in the fields and eaten straight from the pan, it takes its name from the wide, shallow pan it is cooked in, the paella or paellera. Nowadays, paella has become a dish of the people, prepared in mom-and-pop shops and Michelin-star eateries alike.