Paella is often thought of as the Spanish national dish, but it is really a speciality of Valencia, though it has countless regional variations. Named after the pan it is cooked in, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice, saffron, pimentón, olive oil and a paella pan. Beyond that, there are innumerable local versions incorporating everything from seafood to snails to rabbit. José Arato, owner and Head Chef of Pimentón, has built an enthusiastic following around his take on this classic dish at Evergreen Brickworks Farmer’s Market.
Paella with Chorizo & Chicken
One of José’s signature dishes, this delicious paella features fresh chicken, and high quality, locally-made Spanish chorizo & mixed vegetables over special short-grain Bomba rice cooked in a saffron-scented chicken stock.
Paella with Chickpeas & Asparagus #Vegan
with goat cheese & arugula.
is a Spanish dessert similar to creme brûlée, but cooked on the stove instead of the oven. Crema catalana uses citrus peel and sometimes cinnamon to flavor the custard, and the crisp sugar crust is traditionally caramelized using a special small round hot iron.
PRIX FIXE MENU
Paella + Salad + Dessert $22
Chef José Arato is the owner and Head Chef at Pimenton, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella, tapas and moroccan cooking classes, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can taste and experience the Mediterranean every weekend.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.