Paella Day!

Don't miss it....

Paella Day!!

Don't miss it...

Paella

Don't miss it!

Just a quick reminder:
Remember that you can call us ahead of time to set your Paella aside for a later pick up.

Good Morning Everyone!

In our menu today, and like on all Wednesdays:

PAELLA

Happy Wednesday!

In our menu Today:

Paella

Deli Specials

Cantinas per person $ 20.00 per week meals.
$ 30.00 per week meals with sides.


Meals include:
Meat- Your choice from our basic meals: Roast Pork, Baked Chicken, Picadillo or Palomilla Encebolla.
Rice- yellow or white
Beans- red or black
Sides Items:
Plantains or Yuca
Salad, desert or soup.


Please call to place your order Today!
321-474-3424

PAELLA

Cantinas Cubanas

In our menu Today:

The lovely Paella

F.Y.I
School time is near so don't forget to place your Cantina orders soon.

Cantinas per person $30.00 per week.

This includes:
Meat- choose from our weekly menu.
Rice- yellow or white
Beans- red or black
Plantains or Yuca
Salad, desert or soup

Please call to place your order.
321-474-3424

In the menu Today:

Paella

Happy Wednesday!

In our menu Today....

PAELLA

Hope you have a great
Wednesday!


Remember to see our coupon below for a free dessert, with a purchase of Cuban Sandwich.

Paella

In the Menu Today:
Paella


History of Paella

Paella was originally a laborers' meal, cooked over an open fire in the fields and eaten directly from the pan using wooden spoons. Seafood is rare in the fields of Valencia, which is why they used chicken, rabbit, duck and snails.

Paella Today

Paella is still a popular dish today. Despite tourists' desire to get a well-made fresh paella and their willingness to pay over the odds for it, one of the appeals of paella to the Spanish is that it can be cooked in large quantities and will still taste good later that day or even the next day, which is a good thing as making paella is a laborious task. Making large quantities saves time later. It is popular in restaurants as it can be served all day and is popular with restaurant clientele as they can have 'instant' paella without the hassle of making it themselves.

In Valencia things are a little different - there, making paella is a part of local pride and every mother claims to make the best paella in the land! Restaurants in the Valencia region are therefore aimed at tourists as the locals make it at home (don't assume that because a restaurant is full of the Spanish that it isn't touristy - the Spanish travel extensively in their own country - an Andalusian in Valencia is still a tourist).

Communal paella cooking and even paella competitions are common in village festivals, especially in the Valencia region. The paella I had for breakfast at the Tomatina Tomato Fight (hey, it seemed like a good idea at the time) had clearly been made during the previous night's paella competition.

A favorite at the Deli, come and get it....

Paella

Today's Special :

PAELLA $ 5.99

A slow cooked rice stew with vegetables, choice of pork or chicken dices, seafood of choice with saffron seasoning.

Saffron

General Description Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world's most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass of compressed, threadlike, dark orange strands.

Geographical Sources Saffron is native to the Mediterranean. Today it is cultivated primarily in Spain.

Traditional Ethnic Uses Saffron is used in French bouillabaisse, Spanish paella, Milanese risotto, and many Middle Eastern dishes.

Taste and Aroma Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor.

History/Region of Origin Ancient Greeks and Romans scattered Saffron to perfume public baths. The 13th century Crusaders brought Saffron from Asia to Europe, where it was used as a dye and condiment. In Asia, Saffron was a symbol of hospitality. In India, people used Saffron to mark themselves as members of a wealthy caste.