LA Paella

Specialties

We specialize in Spanish food (from Spain). The «paella» is our signature dish and we do it from scratch. Therefore, it takes about half an hour (which, believe me, it’s not such a big deal!) and although the prices for the paellas are for one order, it had to be a minimum of two orders of each. Why two orders? Like in Spain or almost anywhere it’s done from the beginning and you would need a minimum of ingredients and amounts to get the flavour and also and particularly for a restaurant and having more than one kind in order to avoid a collapsing situation.

While the paella takes place, it’s normal that our guests order some of the «tapas» (small plates) as appetizers. We have mostly some traditional «tapas» and only a few are spicy; contrary to what some unfamiliar people would expect from a Spanish place (not Spain).

Spain is not known for its complex cuisine nor spicy foods, but rather for its good quality of natural ingredients. The Mediterranean cuisine. Of course, these days, we’re also pioneers in fusion and avantgarde cuisine.

History

Established in 1995.

It was surprising to me that in a city like Los Angeles with so much diversity of cultures, with such a «Mediterranean «climate, with so much interest in different flavors, and so much restaurant life, it didn’t have a real good representation of the Spanish food (FROM SPAIN) and, practically, a very few in the county.

I started looking for a location in the Westside area that I knew well, Santa Monica, Malibu, Brentwood, W.L.A., etc. until I came across a little restaurant in this old little house. It was pure luck. The place was very attractive to me and perfect por making something very homey, simple, Mediterranean and unpretentious.

I started with a group of people that didn’t know much, but had a lot of enthusiasm and some of the old school values, pride and dedication. I brought a chef friend of mine from Spain and his wife to help me train the front and the back of the restaurant.

Well, little by little and year after year, some of the group we are still here.

Meet the Business Owner

Pasqual F.

Business Owner

For whatever reason I have always feel attached to the hospitality business eventhough neither of my families had anything to do with it.

In Spain I had a restaurant and a cocktail-​jazz bar between Valencia and Alicante by the Mediterranean. One day I decided that I didn’t like the seasons work anymore and accepted an old invitation to come to L.A. to work. I began to work as a waiter in an Italian restaurant in W.L.A.

Having nothing to worry about besides working in 2 restaurants, I began taking classes and finally graduating (BA) with a high GPA and passing the CPA Exam. For a while I tried to move into my new career, accounting, but something didn’t feel right.

Went back to work in the restaurant business to recover some money lost with a life experience and realize that it was what I really wanted to do.

So, here I am. and loving it!

See you around.

Salud