Pre-order online until THU June 4, 10pm
Pick up on FRI June 5, 6-7:30pm
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.
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Escalivada
A Catalonian grilled vegetable salad named from the Catalan word escalivar, meaning “to roast over ashes or embers,” as it is traditional to cook the vegetables over open flame. A selection of Mediterranean vegetables — most commonly red peppers, eggplants and onions — typically grilled in their skins and dressed with lots of garlic, parsley, lemon & olive oil.
Pork & Chicken Paella
One of José’s signature dishes, this delicious paella features fresh chicken and tender cubes of pork shoulder, with onion, garlic, tomatoes & peppers cooked with short-grain Bomba rice in a saffron-scented chicken stock.
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Vegetarian Paella
Lima & green beans along with onion, garlic, tomatoes & peppers cooked with short-grain Bomba rice in a saffron-scented vegetable stock
Tarta de Santiago
A speciality of Galicia; rich, fragrant almond cake with hint of lemon zest and dusting of powdered sugar. #GF
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Chicken & Pork –or– Vegetarian
Spanish Dinner for 2 $48 • for 4 $90
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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 experience Jose’s Mediterranean flavours every weekend.
