José Picazo and a team of chefs from Jaleo drew a crowd last Thursday at the Penn Quarter FreshFarm Market when they cooked a giant batch of paella in an 8-foot custom-made pan. Paella is a traditional Spanish dish of rice cooked with seafood, meat or chicken and seasoned with saffron. The over-sized paella pictured above required 122 pounds of rice, more than 100 pounds of chicken and loads of vegetables from local farms. After hours of cooking, the paella was served to market goers for a suggested $3 donation, which supported the nonprofit market.
The event marked the first anniversary of Penn Quarter’s farmer’s market, which is held from 3-7 p.m. Thursdays on Eighth Street Northwest between D and E streets. The producer-only market features fruits, vegetables, breads, cheeses, flowers and other products from local farms.