Paella

I've now had Paella prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises smoked paprika in the way Spanish eating culture centres on long social meals rather than quick eating. The rich with olive oil character is more pronounced and direct.…

I grew up eating Paella and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the briny and complex was right, Jamón Ibérico was handled the way it should be. the tapas tradition developed as small accompaniments to drinks. Growing up it was alwa…

I spent three months trying every version of Paella I could find locally. The variation in quality is extraordinary. The best version handled Manchego cheese with genuine knowledge and the deeply aromatic result was noticeably superior. Spanish eating culture centres on long social meals rather tha…

I took a cooking class specifically to learn how to make Paella correctly. The instructor explained why Jamón Ibérico is used the way it is — something I'd never understood from just eating it. The rich with olive oil result when you make it yourself is different. the tapas tradition developed as s…

I made Paella for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The rich with olive oil profile was the main talking point — no one had quite experienced Jamón Ibérico used that way before. the tapas tradition developed as small accompaniments …

Paella rarely gets the international recognition it deserves. The deeply aromatic complexity is genuine, not simple, and the technique involved in using smoked paprika correctly takes real skill. the tapas tradition developed as small accompaniments to drinks. I encountered it first in a tapas bar …

Most people overlook how much the right drink changes Paella. I ordered it with horchata and the rich with olive oil elements of the dish sharpened considerably against the pairing. Jamón Ibérico in particular became more prominent in a good way. the tapas tradition developed as small accompaniment…

I went in with low expectations — I'd had mediocre versions before. What I found was Paella made with real commitment to Jamón Ibérico and technique. The smoky and savoury result was more complex and satisfying than anything I'd had before. Spanish eating culture centres on long social meals rather…

I first ate Paella on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the rich with olive oil quality I remembered. Manchego cheese was handled correctly — something most restaurants here get slightly wrong. the tapas tradition dev…

I was looking forward to Paella here based on the reputation. The reality was disappointing. The rich with olive oil character that makes this dish special was muted — either from shortcuts with smoked paprika or from scaling up production at the expense of quality. the tapas tradition developed as…