When chef Jose Hernandez took over Savoir in Houston's Heights, he brought with him years of experience from some of the city's most celebrated kitchens. While the restaurant continues to embrace the Mediterranean flavors that made it a neighborhood favorite, Hernandez has made one dish especially his own: Paella Valenciana. Available every Tuesday, Hernandez stays true to Spanish tradition while incorporating flavors familiar to Texas diners; his version balances authenticity with a distinctly Houston perspective. savoirhouston.com
The Protein
Traditional Paella Valenciana is made with chicken, rabbit, green beans, and lima beans, but Hernandez gives the classic a local update.
"Our version substitutes the rabbit with pork chorizo, which is a taste Houstonians and Texans already know and love," Hernandez says. "It pairs beautifully with the seafood and adds a smoky depth of flavor."
On Tuesdays at Savoir, guests can choose from three paellas: Valenciana, Seafood, and Vegetarian. The signature and most popular Valenciana version features chicken, pork chorizo, peas, green beans, bell peppers, and Hernandez's housemade sofrito, an aromatic blend that sets his recipe apart from the traditional version.
The Rice
Hernandez uses only bomba rice, the Spanish variety grown around Valencia. "Real paella always has bomba rice," he says. "It absorbs a tremendous amount of liquid without bursting."
Achieving the coveted socarrat, the crispy layer of caramelized rice on the bottom of the pan, requires constant attention. Instead of cooking the rice until it tastes burnt, Hernandez stops cooking at what he calls the perfect point of caramelization for a balance of sweetness, texture, and color.
The Broth
Every pan begins with housemade fish broth created from the bones of white fish butchered in-house. The broth infuses the rice with deep seafood flavor while keeping the cooking process rooted in traditional techniques. From caramelizing the sofrito to finishing the paella in a wood-fired oven, the entire process takes about 20 to 25 minutes.
The Mix-Ins
For Hernandez, saffron may be the ingredient most associated with paella, but the real secret is the sofrito.
"Paella isn't paella without saffron, but I think the sofrito is just as important," he says. "The caramelized onions, garlic, and peppers create the foundation for every bite."