“When you get into the larger aircraft it becomes like a hotel, with dozens of staff supporting the plane based in a galley area down below. You have very comprehensive cooking facilities, and on larger aircraft we have looked at theatres, with spiral staircases and a Steinway grand piano. The limitations for what you can put inside a plane are pretty much the limits of physics, and even money cannot always overcome that. Even so, people are still always trying to push [the limits]. ”
Haute Cuisine: A Magical Paella
Paella had its Western origin in Spain around the 10th century, when Moorish Muslims occupied much of the Iberian Peninsula and brought with them the cuisine of their native North Africa.
There are probably as many paella recipes today as there are chefs who make the dish, according to Amina Halim, owner and founder of JetFinity, a San Francisco-based business aviation caterer.
The paella prepared by JetFinity emphasizes wild seafood from local sources. The key to the frequently ordered entrée, said Halim, is the chef’s own seafood stock, which incorporates nearly 20 spices and requires some 16 hours of cooking over a low heat.
The seafood typically includes wild halibut, scallops, prawns, mussels and occasionally lobster, seared lightly and then simmered in the seafood stock with a bit of saffron. You may or may not leave your heart in San Francisco, but you’re bound to fall in love with this dish.
JetFinity, serving San Francisco-area airports. Info: www.jetfinity.com, 866-538-3464.