If you think music festival food means just hot dogs and pizza, think again. Coachella offers a whole different menu that’s way more exciting. Sure, you can spot some of those classics, but also think hearty charcuterie boards, chicken nuggets topped with caviar, and even lobster grilled cheese sandwiches.
During my first weekend at Coachella, I noticed that everyone seemed to be enjoying one dish in particular: paella. No matter where I looked, people were relishing bowls filled with golden rice. The lines for this dish stretched across the festival grounds, both in general admission and VIP areas. While I don’t have hard sales data, it seemed like paella was the top choice for many attendees.
The spotlight on this dish shines on one vendor: Gerard’s Paella. Chef Gerard Nebesky discovered this traditional dish during a ski trip in Spain. After perfecting it, he’s been serving it at festivals, including Coachella, for over ten years. His culinary skills earned him the nickname “Prince of Paella” after he famously beat celebrity chef Bobby Flay on a 2008 episode of Throwdown.
At Coachella, Gerard and his team cook multiple batches of paella in large pans. They ensure each serving includes a crispy layer from the bottom called the soccarat, known for its delicious crunch.
The dish is simple yet flavorful, featuring chicken and shrimp topped with sweet peppers, arugula, and saffron rice, all drizzled with a creamy garlic aioli. It’s a mild dish, but those who crave a kick can add Sriracha.
The price of a bowl is $22, a bit steep but generous enough to share. Many festival-goers have taken to social media to rave about how filling it is, which is a bonus when you’re dancing under the desert sun.
In a time where festival food is evolving, Gerard’s Paella stands out. It’s not just a meal; it’s a culinary experience that adds to the Coachella vibe. If you find yourself at the festival, joining the crowd for a bowl might just be the highlight of your day.
For more insights on festival food trends, check out Delish.
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Coachella, traditional paella, chicken nuggets, festival food, Gerard Nebesky
