How a giant meal brings people together

As a precocious child, I was very fond of watching Hanna-Barbera’s The Adventures of Gulliver. One of its many unforgettable scenes was a party of Lilliputians gathered around a circular table as they savored a giant ostrich egg.

This scene came to my mind as I witnessed the eighth Paella Gigante Festival held at the impressive and upscale Ayala Malls’ Greenbelt 3 Park, a verdant space surrounded by lagoons, a chapel and charming walking paths in the heart of the city.

A blessed event, it was amazing to witness chefs, guests and paella aficionados who converged around the colossal paellera. Over 25 of the country’s most celebrated chefs expertly crafted a culinary masterpiece fit for a grand feast.

According to chef J. Gamboa of El Cirkulo and director of LBT Philippines, “The chefs took turns cooking the paella, as the heat from the fire was intense, making it too hot to stand for more than two minutes at a time. Also, 25 students assisted with the preparation and dishing out of the paella, contributing to the seamless execution of the event.”

Paella captain chef Mikel Arriet, general manager of Anya Resorts Tagaytay, spearheaded the group during this tedious effort of preparing and cooking the paella.

The event was truly a spectacle. It was a very unique collaboration of these culinary wizards who have been putting so much of their unconditional time, effort and love into this project.

In 2012, Paella Gigante emerged as a joint initiative by Ayala Malls Greenbelt, Sociedad Española de Beneficencia (SEB), LTB Philippines and its esteemed partners.  For this massive recipe, 100 kilos of McAsia rice were used. Next, 60 kilos of succulent AFC chicken added depth and richness to the dish. Mida Seafoods were poured in with fresh prawns, mussels, and squid totaling 176 pounds (80 kilos) creating a delicate flavor from the ocean. Finally, 23 kilos of smoky sausage combined with the ingredients made the dish even tastier. This masterpiece wouldn’t be called a complete paella without 30 kilos of Tierra de España Chorizo and 15 liters of Espafil Spanish olive oil.

As if this wasn’t enough, a 70-kilo avalanche of fresh 3KA vegetables poured in with crisp onions, vibrant