Description

Spain’s most recognizable dish, dare I say national dish? Its more regional, than national although. I went to school in Spain in the late 90s to 2000s. I lived with a senora who taught me her version of making this dish. Being that she was Madrid of course she had made it her own. If you go to Valencia the “home of Paella” its made very differently. And Valencianos will cringe at the thought of chorizo in paella. Paella’s origins are quite humble. It was a “poor man’s’ dish and they actually used wild rabbit or whatever the farmer had on hand. Obviously here in Kenya, I try my best to use our local ingredients and what might be available. The only thing I don’t comprise on is the saffron and technic. We make 3 types: vegetarian, seafood and a meat variety paella.

Our Seafood Paella is a vibrant and flavorful dish that captures the essence of Spanish cuisine. Packed with fresh seafood, aromatic saffron, and fragrant herbs, it’s a feast for the senses. Made with the finest seafood: Calamari, Prawns and Red Snapper.  Enjoy it as a main course or a side dish.