Paella is a typical Spanish Rice Dish. Paella Originally comes from the Valencia Region and is one of the most famous Spanish Dishes in the World.
Carlos and his "Pa`ti y Paella" Stand offers us two delicious Variants: the Seafood Paella made from Monkfish, Baby Calamari, Shrimp and Mussels as well as the vegan Vegetable Paella with Artichokes, Green Beans, Dried Tomatoes and five different types of Mushrooms.
For a day we were able to look over the shoulder of the Spanish Paella Chef Carlos from his Weekly Market Stall “Pa ti y Paella Berlin” and see how much Love and Passion he puts into preparing delicious Paella for his Customers. Typically Spanish!

[1] PA TI Y PAELLA BERLIN / Neukölln Weekly Market, Berlin

You can find Carlos with his two Paellas on:

- Weekly market on Maybachufer every second Sunday from 9 a.m. to 5 p.m
- Weekly market at Boxhagener Platz every Saturday from 9 a.m. to 4 p.m

Contact and follow him on:
Instagram: https://instagram.com/Pa_ti_y_paella_berlin
Facebook: https://m.facebook.com/p/Pa-ti....-y-Paella-Berlin-100
E-Mail: Ole@paellaberlin.de

[2] Paella de Marisco / Seafood Paella
This Spanish paella is with monkfish, shrimp, squid and mussels. Paella de Mariscos, which means seafood paella.

[3] Paella de Verduras / Vegetable Paella
This Vegetable Paella is vegan and prepared with various Vegetables, but all based on the Original preparation method of a classic paella from Valencia.

[4] Monkfish
Beneath the soft, scale-free skin of the monkfish lies a culinary treasure that is particularly valued in high-end gastronomy: lean, snow-white, boneless fillet meat with a tender bite that does not fall apart even when cooked. Monkfish tastes more like lobster than fish and has a very fine, subtle aroma.

[5] Baby Calamari
The Mediterranean cuisine offers many great seafood including baby calamari and calamaretti. The small calamaretti don't take a long time to cook and can be used in many different ways. Dressed with a little fennel, garlic and lemon, they already taste like a short vacation on the Mediterranean.

[6] His own Spice Blend with Spanish Saffron
Spanish saffron is toasted after harvest and therefore has a characteristic roasted aroma. In contrast, the varieties from Iran, India, Greece and Morocco are dried in the sun. The main growing area in Spain is on the La Mancha plateau.

[7] Fish Stock
Fish stock is a basic broth made from fish bones and fish heads that serves as a base for fish soups and for warm sauces for fish or other seafood dishes.

[8] Arroz Bomba / Original Paella Rice
The paella rice should be short-grain rice as it can perfectly absorb liquid and flavors. The most popular paella rice is the Spanish Bomba rice, followed by Fallera or Redondo rice.

[9] Shrimp
Shrimp are rather crunchy and firm to the bite and taste sweet to slightly mineral. They are ideal for nutritionally conscious gourmet cuisine because their meat has a high protein content coupled with a low fat content.

[10] Mussels
Mussels have a unique taste that is slightly salty and creamy, reminiscent of fresh sea water. Mussels are very nutrient-rich in proteins, iron, zinc, vitamin B12 and omega-3 fatty acids.

[11] Gazpacho - Refreshing cold Vegetable Soup

[12] Homemade Lemonade with Lemon, Lime & fresh Mint

*Many thanks for the musical accompaniment with the improvised Classic Title “Spanish Romance” by the Musician:
https://instagram.com/jazenepo

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