Paella Valenciana
$38Chicken, rabbit, garrofón beans, rosemary.
Per personGF
Signature
Paella
One pan, one fire, one table.
01 / The method
Three things, done properly.
01
Sofrito
Tomato, garlic and pepper cooked down slowly in olive oil until the pan goes dark and sweet. It takes as long as it takes.
02
El grano
Bomba rice from Calasparra, spread in a thin even layer across the pan. Once the stock is in, the rice is never stirred again.
03
Socarrat
The last two minutes over a high flame, when the base caramelises into a crust. Listen for it. That crackle is the point of the whole dish.
02 / Sourcing
Saffron from Teruel, rice from Calasparra.
The saffron is picked and dried in Teruel, a few hours south of Zaragoza, and it arrives in threads rather than powder. The rice is bomba from Calasparra, grown on terraces fed by the Segura, and it drinks three times its volume in stock without collapsing. Two ingredients, both stubborn, both worth the freight.
- Pan
- Wide, flat, carbon steel, never covered
- Rice
- Bomba, short grain, thirsty
- Time
- Forty minutes from order to table
03 / The varieties
Six rices.
Minimum two guests. Forty minutes. Worth the wait.
Paella de Marisco
$46Shrimp, mussels, clams, squid, saffron.
Per personGF
Arroz Negro
$42Squid ink rice, cuttlefish, alioli.
Per personGF
Fideuà de Gambas
$40Toasted noodles, shrimp, sofrito.
Per person
Arroz de Ternasco
$44Aragonese lamb, artichoke, rosemary.
Per personGF
Paella de Verduras
$34Seasonal vegetables, piquillo, saffron.
Per personVGGF
"A paella is not a dish you order. It is a dish you agree on."
Chef, Zaragoza
04 / How it works
Before you order.
- Minimum two guests. Paella is cooked for a table, not a plate.
- Order it when you sit down so it arrives with the second round of tapas.
- Forty minutes from order to table. Nothing about it can be rushed.
- It is at its best with a bottle of Cariñena Garnacha.