Perfecto Rocher makes paella on the grill

Catalan tomato toast, from left, idiazabal cheese, tort as de aceite, mixed olives, Iberico ham and house-made bunyols de bacilli.

Mixed olives and pickled peppers.

Pa amb tomaca (Catalan tomato toast).

The tomato sauce for the pa amb tomaca.

Bunyols de bacilli.

Preparing to combine the ingredients.

Perfecto Rocher tends to the paella on the grill.

Perfecto Rocher says, “Paella is more ritual than something to eat.”

Most paella pans are made of carbon steel, like old French sauté pans. Don’t stir the paella too much once it has started cooking. Just spoon the broth over any dry spots.

When you make paella, keep the fire as hot as you can get it; the rice always needs to be boiling.

The finished paella with idiazabal cheese, tortas de aceite, mixed olives and pickles and Iberico ham on the side.

A closer look at the delicious paella.

Perfecto drinks beer from the Porro.