THE chefs at Las Ramblas have been making tasty tapas and perfect paella for nine years at the town centre restaurant so they know a thing or two about authentic Spanish cuisine.
So who better to ask for top tips on making a traditional dish on National Spanish Paella Day on Wednesday, March 27?
Las Ramblas first opened at The Treasury building on Palmyra Square in June 2015 and they offer an extensive menu with more than 40 dishes.
Popular classic Spanish tapas like hand rolled spicy meatballs, signature tortilla and crispy calamari as well as garlic prawns and patatas bravas are customer favourites and their signature Barcelona bomb – a steak filled croquette with bravas sauce and aioli – is a gourmet treat.
The Barcelona bomb
The Spanish paellas, which originate from the streets of Valencia, are always made from scratch, fresh to order and they’re a must for anyone looking for authentic cuisine.
But what makes a good paella?
Daniel Pokorny, general manager at Las Ramblas, said: “Guests can choose between mixed vegetable, chicken and chorizo and seafood paella but the most popular is our house paella, which is a delicious classic Spanish combination of chicken, chorizo, king prawns and squid. “All are combined with good quality short grain paella rice and a rich stock for a sizzling paella that’s packed full of flavour.
“The paellas are served straight to the table in traditional wide and shallow paella pans, providing an authentic Spanish dining experience.”
Las Ramblas opened at The Treasury building in June 2015
Daniel’s top three tips for making perfect paella at home on National Spanish Paella Day:
1. Use good quality short grain paella rice – this is a must as the rice holds the flavours as it cooks.
2. Make sure you have a rich stock to add to the paella – the key is to add it to the rice and then leave it to cook.
3. Invest in a traditional paella pan that’s wide and shallow to allow the rice and other ingredients to cook perfectly.
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