A Basq Kitchen will celebrate National Paella Day, March 27. It continues the celebration with a different paella each day until Saturday, March 30.
Paella is a Spanish rice dish topped with peppers and loaded with everything from shrimp to chorizo to lobster. Variations on original Spanish Valencia exist, but the commonality seems to be bomba rice, saffron and some type of protein.
The food at A Basq Kitchen is based on Co-owner Chef Bernard Ibarra’s Basque “home cooking” as well as his artistic take on contemporary local favorites. Talented Chef, Michael Mazzotta, runs the kitchen.
Cassoulet Paella with Duck Confit 
Paella Mixta
Here is a breakdown of the 4-day celebration:
- Wednesday, March 27, they begin with a classic Spanish Paella Valencia. This is prepared with “mixta” (mixed seafood) with chicken.
- Thursday, March 28, they wander towards the French Basque region with a Cassoulet Paella with Duck Confit. After preparing this way, duck confit is tender with a rich, slightly salty flavor —there’s nothing quite like it.
- Friday, March 29, Navarre Spain is home to Txistorra chorizo and they combine that with a seafood paella mixta.Txistorra is smoky and juicy with a crisp exterior.
- Saturday, March 30, On Saturday, they return back to Valencia, Spain with arròs negre or Squid Ink Paella. The dish’s dark color comes from squid ink which also enhances its seafood flavor.
Traditional Basque beverages are featured. In addition to Spanish wine and Sangria, A Basq Kitchen has Basque kalimotxo, a drink consisting of equal parts red wine and coke. It has become an icon of Basque culture. Local craft beer on tap is also available.
A Basq Kitchen hosts a number of celebrations throughout the year and make it both fun and delicious. Combined with an unobstructed view of King Harbor, dining in A Basq Kitchen is the closest thing to dining harborside in Hondarribia,Spain.
A Basq Kitchen, 136 N International Boardwalk, Redondo Beach, CA; 310.376.9215
abasqkitchen.com