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Riceminster

Valencian Paella, by a Valencian

Paella is to Valencia is what the pasty is to Cornwall. There’s a way to do it. Properly. Which is exactly what Guillermo does for his paella-adoring punters, every day. Expect Traditional Valencian (rabbit and all), Seafood and Vegan. All done properly. But get in that queue pronto: when it’s gone, it’s gone.

What's cooking?

 

Guillermo’s paella uses Albufera rice, Spanish saffron, smoked sweet paprika from La Vera, sea salt, tomatoes, a pinch of garlic and extra virgin olive oil.

 

His take on traditional Seafood paella, packed with red shrimp, mussels, calamari, squid, plus butternut squash and red peppers, is what (lunchtime) dreams are made of.

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