We had the good fortune of connecting with Paul Dimech and we’ve shared our conversation below.

Hi Paul, can you share the most important lesson you’ve learned over the course of your career?
When you know you are right you are never outnumbered. For historical reasons I will not get into here, how paella is prepared can stir up very strong emotions amongst traditionalist. My artistic version of paella initially generated a good deal of criticism and hate mail from both paelleros in Spain and from Americans of Spanish descent. Regardless, I never doubted the potential of my artisan paellas and, after some time, managed to make believers out of former critics,

Alright, so let’s move onto what keeps you busy professionally?
I was first exposed to paella in Pamplona, Spain in 1994 when I partook in the running of the bulls. I immediately recognized there was something very special about paella but could not quite put my finger on it.. It was not until years later that I was able to articulate what that was. The paella pan is not just a utensil  but also the world’s most perfect food canvas. Free from social constraints in Spain which prevented aesthetic change I was able to create a product that was as pleasing to the palate as it was to the eye..

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Any one of several great beaches we have in San Diego to start. If during the winter my hot tub with a gallon of sangria would also work. For entertainment I am a fan of bar hopping either in the Gaslamp District or Encinitas. Add a couple of days to recoup and believe the week is full.

Who else deserves some credit and recognition?
Honestly, my product is unique and the product of years of trial and error. If I have a mentor it is the genius of 19th century Valencian field hands who created traditional paella..

Website: www.paulspaellas.com

Instagram: @paulspaellas

Facebook: Paul’s Paellas

Yelp: Paul’s Paellas

Youtube: Paul’s Paella

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