Paella power straight from Spain

Niajo on Sanlitun bar street in Beijing offers authentic Spanish fare.[Photo provided to China Daily]

The dish is named for the specialized shallow pan used for cooking paellas, which is traditionally round, shallow and made of polished steel with two handles.

In Valencia, the city's namesake "paella Valencia" is made of rice seasoned with saffron, green beans, chicken, rabbit and other ingredients, Sanchez says. The city's location on the Mediterranean coast means there is delicious shellfish available for a seafood version as well.

After cooking paella, the chef will briefly turn up the heat to create a layer of toasted rice at the bottom of the pan, which is considered a delicacy among Spaniards, many of whom regard paella as Spain's national dish.

Other signature Spanish foods, such as tapas and Iberian ham, are also popular and praised on both Chinese restaurant-review websites such as Dianping.com and English-language city magazines in Beijing.

Sanchez says his secret for success is "being authentic".

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