The annual Fiesta de Paella, an essential part of Esperanza Caño’s ‘Modern Spain and Latin America” class, was held during blue and orange weeks in early May at the Fieldston school. The massive consumption of fine food is a requirement in passing the course. Paella, which originated in Valencia, was a hearty and flavorful outdoor meal cooked in a Paellera (giant plate) for field workers, and was designed to stuff the belly with rice, chicken, peppers, clams, mussels, and spices. Caño’s paella was prepared by award winning paella chef and librarian Tom Carey, who happens to be married to Ms. Caño. Chef Carey guided his sous chef students through the intricacies of food preparation and cooking. It was a classic moment of learning by doing—-and then eating what you did.
