Serving up pequeña paella ($12) and sangria ($7) (tax & gratuity not included) as flamenco music fills the night air. Space is limited.
Executive Chef Timothy Doolittle says that paella is a classic Spanish rice dish made with seafood, vegetables, a mix of various meats or a combination of one or more of these. Saffron and rosemary are typically added as are other herbs and spices to lend a lively flavor. Paella originated in Valencia in the eastern coast of Spain in ancient times.