THE PAELLA STORY

From humble beginnings in Valencia, Spain in the 1800s, paella continues to be a staple in Spanish homes worldwide. Each region brings their own style, ingredients, and family tradition. We were first inspired to make paella after visiting the Basque district in Boise, Idaho, not too far from home. This experience led to our first private paella catering, one year before Barrio opened. Upon opening our doors in 2012, paella quickly became a staple in our house, too.

In 2015, after returning from travels through the Canary Islands and Barcelona, we revisited our paella recipe. As always, we begin with paella rice imported from Spain, house made broth, and sofrito (onion, tomato, garlic, smoked paprika, olive oil & Spanish saffron slow cooked into a flavorful paste). We add seasonal ingredients. Today, we make each paella to order in an authentic Spanish paella pan, piping hot, and ready to be enjoyed, an experience that closely resembles our 2017 trip to Valencia, Spain. All paellas are served with lemon wedges, chives, olive oil and corn tortillas.