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Posted on the 23 October 23
Paella and Sangria, the perfect combination
Say hello to Bottomless Sangria and freshly cooked Paella with our Sangria Sundays.
We think it’s safe to say that Paella is a world-famous dish, and with good reason. Traditionally it’s a delicate balance of rice, saffron, vegetables, chicken and seafood that is cooked and served in one pan.
Everything is cooked and served in one pan and it’s guaranteed to satisfy.
Like most things, we’ve put our Revolución de Cuba twist on the dish and combined it with the classic Spanish drink; Sangria to bring you a new bottomless way to enjoy your weekend.
Read more below to discover why Sangria Sundays are your new favourite day to enjoy Paella.
Paella; A Brief History
Before we get started, let’s look at the origins of the dish!
It’s widely accepted that Valencia, Eastern Spain is the home of paella. It was originally a farmers dish served at lunchtime using rice and any ingredients available. This included tomatoes, onions, beans and snails! Don’t worry, as delicious as snails are our recipe doesn’t include any.
We bet you didn’t know that the name “La Paella” is actually the name for the pan the dish is cooked in, as opposed to the specific dish!
There are many different stories about the origin of the word, from the Latin word “Patella” which means pan (hence the Paella dish name) right through to the Arabic word “baqaayya” which means “leftovers”.
Wherever it came from, we’re sure glad it’s stood the test of time to become the dish we know and love today.
Paella at Revolución de Cuba
Paella has a special place in our hearts, so much so we put our name on the dish – Paella de Cuba. We also have a Paella Vegano which is just as delicious and equally as satisfying.
All of our Paellas are freshly prepared by our expert chefs and we’re so proud of our recipe, we’ve listed it below for you to try at home (or get excited about feasting on in our bars!)
Step One
Cut two mini chorizos into four slices, slightly angled for extra texture
Step Two
Heat the oil in a frying pan, add the chorizo and make sure it’s sealed on each side – this will release the flavoursome oils
Step Three
Add 100g chicken, and seal this on both sides
Step Four
Add the 80g prawns, and seal on both sides. We recommend King Prawns but any will work!
Step Five
Add your 250g Paella rice and 100g of vegetable stock – bring this to boil making sure to
