Here's chef Raül Balam Ruscalleda and GM Jordi Ciuraneta of the Barcelona restaurant Moments giving a lecture at Harvard as part of the Science & Cooking Lecture Series. The topic at hand is the Science of Paella. You may ask, how much is there to say about the science of paella? Lots: the lecture is an hour and forty three minutes long. Below, Ruscalleda prepares a pared-down paella recipe: "We only want the simplest, the purity of the product...the purity of the recipe, nothing strange, so you can feel the flavors."
Video: The Science of Paella | Lecture 6
· The Science of Paella [YouTube]
· All Science and Cooking Lecture Series Coverage on Eater [-E-]