Location: Barcelona, Spain
Cuisine: Valencian
While many visitors to Spain think of paella as a generic Spanish rice dish, its roots are firmly planted in Valencia, on the eastern coast of the country. Traditional Valencian paella is a far cry from the seafood-heavy versions often served to tourists. It’s typically made with rabbit, chicken, snails, and green beans, cooked over an open flame in a wide, shallow pan. The key to great paella is in the sofrito, the quality of the rice (usually bomba or senia), and achieving the coveted socarrat—a crisp, caramelised layer of rice at the bottom.
Authentic paella is more than just a dish—it’s a ritual, often shared with family on Sundays or during festivals. So when we heard about La Paella de Su Diagonal, a restaurant in Barcelona specialising in true Valencian paella, we had to try it. Their menu features a variety of paellas, including paellas of the earth (meat) and paellas of the sea (fish and seafood). I’ve now come here with my partner’s parents, my mom, and my brother, and I always recommend one (or both) of these paellas:
- La negra – Paella with beach squid cooked in its ink and garnished with red shrimp
- La roja – Paella with scarlet prawns and shrimp
La negra, or black rice, is a bit creamier than other types of paellas. La roja, or red rice, is made in a very thin layer, and the flavour is very deep and complex due to the layering of the shrimp flavours. When I first started coming to Barcelona, I preferred black rice, but now that I’m older and appreciate more delicate flavours, I find myself gravitating more and more to traditional Valencian paella made with the best shrimp stock and oil.
The restaurant boasts a cosy and inviting atmosphere, with a warm interior that reflects the essence of Valencian culture. The open kitchen allows diners to witness the meticulous preparation of their meals, adding an interactive element to the dining experience. Conveniently situated in the L’Eixample district, the restaurant is easily accessible for both locals and tourists. It’s recommended to make reservations in advance, as the restaurant is popular and can get busy, especially during peak dining hours.
Now that you’re going to try Valencian cuisine, why not try Galician? Check out my review of this Galician restaurant in Barcelona.
No Comments