Paella is one of the most popular dishes in Spain, and originated in the Valencia region which is on the central-eastern coast of Spain along the Mediterranean Sea. There are three well established types of Paella (and of course, many more variations), all including the basic ingredients of rice (calasparra or bomba), saffron and olive oil: Meat only, Seafood only and Mixed Paella with meat, seafood and vegetables.

Slow cooking this pork loin roast in a circulating bath of warm water “Sous Vide” produces a product that is more tender and juicy than pork cooked by traditional methods. For a quick sauce for Sous Vide items, I often turn to compound butters which are so versatile, easy to make and convenient since they can be made well in advance.