Paella, considered a Valencian dish, originated in the form we know in the mid 19th century.  Key ingredients are always saffron - notoriously exotic - and the wonderfully fragrant olive oil that the Spanish love so much.  Chef Mario Barreda’s “on-the-spot” Paella, prepared in an oversized classic Paella pan is the “piece de resistance” and the life of his parties.  Olé!

Mario Barreda’s “Paella To Go”              mchef99@yahoo.com            571-213-4888