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Seafood stars in showstopping, authentic paella

  • Photos by Cindy Ellen Russell / crussell@staradvertiser.com

    Carmen Velayos’ cuttlefish ink paella negra is a traditional Spanish dish served at lunch, as it is considered too heavy for dinner. It is served as a single-course meal, accompanied by garlic mayonnaise sauce and bread.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    Carmen Velayos, second from left, sits down for a paella lunch at her Waialae Iki home with daughter Carlota, 8, left, husband Francisco Gutierrez and son Guillermo, 5.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    Cuttlefish ink and Paellero seasoning for Velayos’ paella negra can be found at R. Field Wine Co. at Foodland.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    Seasonings are stirred into the paella.

  • CINDY ELLEN RUSSELL/CRUSSELL@STARADVERTISER.COM

    Carmen Velayos’ daughter, Carlota, 8, helps by adding squid to the sauteed vegetable base of the paella. Velayos has found that the frozen squid at Whole Foods is tender when cooked and does not get tough and rubbery.

Paella, often called Spain’s national dish, is made there as frequently as teriyaki chicken is prepared in Hawaii. Read more

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