The history of La Paella de Su, is the classic experience of Valencians who live outside the "terreta" start cooking paella for their new friends and thus was born our restaurant specializing in paella, with the illusion that being with us, one feels that "is paella" with friends.
In an open kitchen restaurant so that you do not lose detail of the preparation of our rice dishes, we offer you a menu that embraces in an orthodox way several of the recipes from all over the Mediterranean coast. From the Valencian paella, through the classic sea and mountain so rooted in Catalonia, as a Menorcan suquet, but the star of the menu is the Valencian, which is what it all started and what really excites us to cook.What you will not find here is the "typical spanish paella"with abundant and colorful ingredients, overflowing with paella, invented to suit the tastes of foreigners, without appreciating that what they may be looking for is to try something authentic and not something that matches more with the palette of flavors that they associate with Spain. Thus our paellas are extra fine, loose grain, and with "socarrat", those crunchy grains stuck to the bottom that many mistake for burnt and that are the real "black gold" of any authentic paella made in the Valencian style.