PAELLA

THE HISTORY OF

Paella is part of Spanish culinary heritage, similar to our love affair with the Sunday roast. It the perfect way to share food with friends and colleagues. It's flamboyant, delicious and great fun!

Andar de paella, or in English, "to go for a paella," is very much a social occasion in Spain. Saint's days and birthdays are celebrated, patron saints hounoured, and Sunday outings made complete by the famous rice pan.

When the Valencians celebrate their festival of fire magic in March, the Fallas, and traditionally burn giant papier mache figures in the streets, steam and delicious smells come wafting throughout the night from huge, black pans of paella smouldering over log fires.

The Valecian's national dish originated in the country outside the city, and it was the agricultural workers who were the first to make a fire in the fields at lunchtime and cook rice in a flat pan. They added what they could find, snails and vegetables, and on special occasions rabbit and later chicken. Beside the original earthy version of paella, the Spanish are also fond of paella marinera with fish and seafod, and paella mixta with meat, fish and seafood. Paella can also include blood sausage, liver and artichokes, whatever is readily at hand.

We want to share with you our love and passion for Spain and its wonderfully exciting food. So let's andar de paella!

All our paellas are made to the highest standards using traditional recipes and techniques. Our stocks are hearty and packed full of flavour. Our chorizo, paprika and saffron add layers of subtle flavour. The base of any paella is a great 'sofrito'. This is the combined effect of peppers, onions, tomatoes and garlic fried in nutty olive oil. Add all this together and you create the perfect paella.