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These two substitutes help to lower price points and ticket times while
reflecting Hunt’s desire to impart flavors from southeastern North Carolina
and Latin America.
“I use that turmeric to get that color contrast instead of saffron,” Hunt
says. “Just keeping that European flair but infusing it with Latin flavors.”
Despite the alterations Hunt has made to create his Mixto paellas, he says
the fundamental concepts of showcasing the rice and combining ingredients
that are readily available remain true to tradition. Like the paella cooks before
him, Hunt is dedicated to producing the crispy and savory socarrat each and
every time.
“You definitely have to get that little bit of crust,” he says. “Sometimes I lose
some of it when I transfer it to a bowl, but it is there when it comes out of the
oven so I know it is cooked right.”
Throughout Spain’s history, paella has served as the focal point of many
Sunday afternoon family feasts extending into the evening. This romantic
image of a hungry family gathered around an oversized iron skillet is hard to
replicate in modern-day restaurants, but what remains is an intense passion for
paella felt by those who have come to love the dish.
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