HomePaellas

Paellas

Spanish rice dishes (good for 2-3 persons, 30 minutes cooking time)

Paella Valenciana Valencian rice dish with chicken, pork, seafood & vegetables		P580
Paella Marinera Saffron rice with a variety of seafood		P620
Paella de Bacalao Paella with dried salted cod fish and potatoes		P750
Paella Negra Black paella with stuffed squid and shrimps		P650
Paella de Gambas Saffron rice with shrimps & vegetables		P620
Paella de Langostinos Prawns paella		P670
Paella de Cangrejos Crabmeat paella		P650
Paella de Verduras Saffron rice with vegetables in season		P550
Paella Verde Green vegetable paella		P550
Paella con Setas y Pesto Paella rice with button mushrooms and pesto sauce		P550
Paella de Cordero Lamb paella		P680
Paella Filipino Paella with sisig & cochinillo		P580
Paella con Tuhod y Batoc Paella with stewed ox-kneecap and chuck		P580
Paella y Parillada Paella with grilled meats, seafood & vegetables		P590
Paella de Pollo Finas Hierbas Chicken paella with fine herbs		P580

– House Specialty

– Kid Friendly

– Vegetarian

* Prices herein are subject to change without prior notice.

Food Menu

Food Menu

The Origin of Paella

Paella is named after the paellera, a shallow round iron pan used for cooking this classic rice dish, which has become internationally known as the pride of the Valencian cuisine. A really good paella simply cannot be made without the right rice, but dispute still rages as to exactly what ingredients should accompany the saffron-gilded grains into the classic Paella Valenciana. The original paella was created with local rice, eels, and snails. Presently, the eels and snails have been replaced by shellfish (shrimp, mussels, squid, clams) and fish. Others enjoy the extra flavor of chiken and pork. Green beans, peas, peppers, and the brightly colored yellow saffron make the dish spectacularly colorful. Try our version of the Paella Valenciana, which Señor Alba has popularized in the Philippines since the 1950's. It's our specialty!