For nearly 20 years, the Basque Market has been a staple on the Basque Block, cooking up its famous paella twice weekly.
Every Wednesday and Friday at noon, Tony Eigueren prepares a batch of paella in a huge pan outside the Basque Market.
“In our paella, we use olive oil, onions, green bell peppers, two kinds of chorizo, garlic, and rice from Valencia Spain,” said Eigueren. “We also have a little white wine and chicken broth with our saffron in that.”…