¡Fiesta!

I hadn't been back in Spain for 24 hours before I was off to a fiesta--Gastronomic Day in Benijofar. Our friends in this neighboring town had advised us that this annual festival was a tribute to the international character of their community. Cooks of all nationalities were invited to contribute a dish special to their national cuisine.

The first specialty I heard about was that someone had baked 500 pieces of shortbread. Then I saw hundreds of gorgeous English trifles, cleverly served in clear plastic shot glasses with tiny spoons. There were also quiches, Indian chicken, spicy tomato relish, Spanish meatballs (albondigas), bread slices with the terrific serrano ham (pan con jamon serrano), various tartlets, pasties, and crepes laced with chocolate. Each of the volunteer cooks, adorned in made-for-the-occasion Jornadas Gastronomicas aprons, stood behind their creation, which was identified by name, and served. It was hard to say "no, gracias." There were more selections, but I only got through half of the line before my plate was full.

As if all this were not enough, the real star of the fiesta was the gigantic paella made by the Riquelme family, who have been making paellas for public celebrations since 1986. I saw the start of this open-air cooking feat before we went to quench our thirst with a beer, listen to the Torrevieja Pipe and Drum Band, and stand in line for the opening of the buffet. Men were pushing chicken pieces around the giant paella pan, which was swimming in olive oil. The pan must have been at least a yard and a half in diameter. No sooner was I wondering how much rice would be needed to fill that pan than the men had lined up the bags on a table: sixteen bags, each weighing five kilos. That equals 80 kilos, or about 175 pounds of rice! As Riquelme paellas go, however, this was a relatively small one--their website says they make paellas for from 300 to 5,000 people.

It was all good. The sun was shining and there was a breeze. Both English and Spanish were heard in abundance. A Spanish woman immediately in front of us in line told us to go and save a table in advance. Clearly the trick is to station some people at the table, while others go through the food line. We saw some carrying eight plates of paella at once back to their table--on a collapsed wooden folding chair! We ate and drank, and some went back in line a second time. Then we watched children playing around the long tables that had been set up in the municipal soccer stadium (some future world champions in practice) and finally, helping to clear the tables. Three hours later we returned home, more than full, and I did not have to make dinner that night after all.