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Paella Valenciana

Added on 02.14.16

paellaTypes of paella include Valencian paella (Spanish: paella valenciana), vegetarian/vegan paella (Spanish: paella de verduras), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well.

Valencian paella is believed to be the original recipe and consists of white rice, green beans (bajoqueta and tavella), meat (chicken and rabbit), white beans (garrofón), snails, and seasoning such as saffron and rosemary.

Another very common but seasonal ingredient is artichoke.
Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat from land animals, seafood, vegetables, and sometimes beans.

Most paella chefs use bomba rice due to it being harder to overcook, but Valencians tend to use a slightly stickier (and thus more susceptible to overcooking) variety known as Senia. All types of paellas use olive oil.

Tortilla de Patatas


The Spanish tortilla (tortilla de patatas in Spain) is widely eaten in Spain and some Spanish-speaking countries.

While there are numerous regional variations, the basic version is made only with eggs and potatoes, and possibly onion.

The addition of the onion is often controversial and usually related to the tenderness of the local varieties of potatoes. To avoid confusions some restaurants distinguish between the plain tortilla de patatas and the tortilla de patatas con cebolla (with onion).

The potatoes, ideally a starchy variety, are cut into thin slices or small dice. They are then seasoned and stewed in abundant oil (which can be kept and re-used), sliced onions being added at this stage if used, stirring, at a moderate temperature until they are soft but not brown. The potatoes are then removed, drained, and mixed with beaten eggs. This mixture is then returned to the pan and slowly fried, turning to fry both sides. The essential ingredients are eggs, potatoes, and salt; onion or garlic is very often added; seasonings such as pepper, parsley or oregano may be added. Other ingredients such as green or red peppers, chorizo or other sausage, tuna, shrimp or different vegetables, may also be added, although the result is not strictly a tortilla de patatas/papas. The Spanish government food Web site specifies extra virgin olive oil and includes onion, but some recipes simply state vegetable oil.

The tortilla may be eaten hot or cold; it is commonly served as a tapa or picnic dish throughout Spain. As a tapa, it may be cut into bite-size pieces and served on cocktail sticks; a large tortilla can be cut into triangular portions (pincho de tortilla).

Calamares a la Romana (squids Roman)


The fried squids, sometimes also called calamar or squid rings in Cantabria, Asturias, Navarra and the Basque Country, is a dish prepared with fried squids breaded in flour that can be found in many bars and restaurants countries enjoy Mediterranean and Atlantic cuisine.

They are usually served in Spain as a lid (snack) in many bars.

Like some other seafood dishes are usually served cold and fried the day before, along with a slice of lemon to squeeze on the ration if the consumer so wishes.