Paella and Fire: A Rainy Morning Turned Golden in Sóller

Paella at a rainy October wedding in Sóller – a view of the table set for the guests 📸: @aigua.marina

October in Mallorca smells of wet earth, lemon leaves, and olives.
That morning, soft rain fell over the finca in Sóller. I was there as a private chef for a small boda. Guests sat under a covered long table while the ceremony went on outside, quiet and intimate.

Just after the vows, the clouds parted. Golden light spilled across the garden. The air smelled of rain and citrus. The bride and groom smiled. Guests leaned back. The day shifted quietly.

From my kitchen corner, I prepared the paellas. The fire crackled under the pans. Olive oil shimmered. Sofrito bubbled with onion, garlic, and tomato, touched by smoked paprika. The saffron broth infused one pan, while the other received a rich vegetarian stock of shiitake mushrooms, slowly coaxed from nearly caramelized onion and garlic.

Paella cooking on the fire – the small vegetarian paella with the chef preparing ingredients in the background 📸: @aigua.marina

In the seafood paella, red prawns and tender seppia glistened as they cooked. Roasted peppers added sweetness with a smoky char. The alioli was prepared with lime and pimientón de la vera dulce, a sweet and aromatic pepper from the La Vera region, prized for its delicate flavor and subtle smokiness, essential in producing Spanish sweet smoked paprika, ready to be served alongside the golden rice.

Seafood paella with red prawns, seppia, roasted peppers, and alioli – ready to serve 📸: @marcoburel

For the vegetarian paella, artichokes were charred over the fire, adding depth and warmth. The alioli was made with black garlic, its soft, sweet flavor pairing perfectly with the umami-rich mushroom broth. Each ingredient absorbed the fire, the patience, and the rhythm of cooking.

Even under cover, the aromas reached the guests. They leaned in as the arroz absorbed the broth, each grain swelling with flavor. The rain had cleared the air. Every scent felt sharper: the sea in the seafood, the earth in the vegetables, the smoke of roasted peppers and charred artichokes, and the citrus from the surrounding trees.

Mallorcan seasonal tomato salad with burrata, basil and black olive powder – fresh and vibrant 📸: @aigua.marina

When the socarrat, that perfect caramelized layer at the bottom, formed, I knew it was ready. The paellas went to the table. Everyone leaned in. Golden, fragrant, generous. The simple pleasure of sharing food brought everyone together.

Paella does that. It turns careful ingredients, fire, and patience into connection. It is not about spectacle. It is about presence, taste, and memory. Even after a rainy morning, even under a covered table, it transforms the ordinary into something unforgettable.