Paella Miami

Instead of vegetables, seafood paella includes a variety of seafood such as fish, squid, shrimp, clams, mussels, and prawns, all seasoned with extra virgin olive oil and white wine, further accentuating the flavors of the Mediterranean.

Until much of the twentieth century in many homes remained the tradition known as the Thursday paella. This custom of eating paella on Thursdays was due to the fact that it was that day of the week when the fish arrived to the inland villages: there was no fishing on Sundays but on Mondays, when people from the coast could buy fresh fish; then the surplus was taken in carts to be distributed in the rest of the country, where it arrived on Thursdays, when the paella was prepared and eaten with the family.

In its origins, the Valencian peasants, in need of a meal easy to prepare with simple ingredients available in the countryside, ate the paella directly from the container where they cooked it and shared the prepared food towards the end of the afternoon.

Gathering around the table on Sunday or a special day to eat paella is a custom that still remains in some homes, as a symbol of reward for community effort and family togetherness.

Both Valencian rice dishes and Valencian paella and the degree of perfection achieved in their preparation (entirely different from the rest of the world) have been praised by countless personalities and gastronomic authorities at international level, contributing to the rise of tourism in Spain.

That is why this emblematic dish can not miss in our menu for all your celebrations and events. Both the rice and all the ingredients are of the highest quality, to bring the legitimate flavor offered by our land to all customers of Brisa de España.

At Brisa de España we pay special attention to these qualities, as well as to the proportions and combinations of all the ingredients during the whole process; thus, we achieve a luxury lobster paella to the delight of our diners.

Although it is considered a typically Spanish food, the origin of the dish is somewhat ambiguous, as it is prepared with almost identical characteristics in Galicia (arroz negro), in Valencia (arròs negre) and even in Italy (riso nero a la Fiorentina or riso al nero di seppia); however, the geographical coincidence of these last two places suggests a Mediterranean influence.