#seafood

Authentic Valencian paella technique. Pan: 16-inch carbon steel paella pan. Sofrito: sauté chicken, rabbit, green beans, butter beans. Rice: Bomba or Calasparra short-grain (key for proper texture). Stock: saffron-infused chicken stock (2:1 liquid to rice). Cook: high heat 10 minutes, low heat 8 minutes, rest 5 minutes. Goal: develop socarrat (crispy bottom crust). No stirring after adding rice. Explain proper heat distribution, when to add liquid, and listening for crackling sound.

Elegant whole fish service technique. Fish: Mediterranean branzino, roasted with lemon and herbs. Deboning tableside: 1. Cut along dorsal fin and belly. 2. Gently separate top fillet from bones. 3. Plate top fillet. 4. Lift skeleton from tail, remove in one piece. 5. Plate bottom fillet. 6. Drizzle with herb oil. Technique requires: sharp fish knife, fish spatula, practice. Explain bone structure and presentation importance in fine dining. Check for pin bones.