Taste
DRINK / CHEERS / CUISINE / FOOD FILES / DINING GUIDE
BY ALISON BAILIN BATZ / PHOTO BY DEBBY WOLVOS
Bodega 13’s seafood paella ($45) pays perfect homage to the original, invented in Spain 1,200 years ago. Chef Kurtis Purdy starts by roasting lobster shells with saffron and tomato paste for hours, which results in a rich broth. He then sautes peas, onions, tomatoes and bell peppers in a shallow pan, eventually adding the broth and raw Calasparra rice imported from Spain, cooking it low and slow. Over the next 45 minutes, Purdy adds more broth and then layers of seafood, including lobster, Spanish octopus, shrimp, Scottish salmon, day boat scallops, jumbo lump crab, and New Zealand mussels. It is plated to be enjoyed family style, and it’s garnished with rosemary that is lit on fire en route to the table, eliciting an intoxicating aroma. Bodega 13, 8876 E. Pinnacle Peak Road, Scottsdale; 480.284.7600; www.bodega13.com. So Scottsdale! April ‘18
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