This Saturday, September 20, Buenos Aires is filled with Mediterranean aromas with the celebration of the Paella day. Different city restaurants prepare special proposals out of letter, combining Spanish tradition, fresh ingredients and exclusive recipes that are not found in their usual menu. From gigantic paelleras in Palermo to rice to firewood on the waterfront, each place offers a unique experience that unites gastronomy and enjoy group.
From the classic combination of seafood to innovative versions with meat and vegetables, the city offers options for all tastes. Emblematic spaces such as Bilbao, the fisherman, barn and osters display creativity and culinary technique, with dishes designed to share and pairings that enhance each bite. The celebration of Paella Day is thus transformed into a tour of the flavors of the Mediterranean without leaving Buenos Aires.
On Saturday, September 20, Bilbao celebrates Paella Day by taking its kitchen to the emblematic path of Thames and Costa Rica. For the second consecutive year, chef Leo Leyell will cook live in giant paelleras a classic recipe for fish and shellfish that is not part of the usual letter. The show begins with the Bomba Basarado rice base next to onion, chili and garlic, scented with sweet paprika and saffron. To that are added squid, abadejo, mussels, clams and peeled prawns, which are slowly cooked in fish broth.
The closure arrives with entire prawns, peas and a touch of olive oil to give shine and freshness. The special menu will be served in two shifts – at noon, from 12 to 16 h, and at night, from 20 to 23 h -, with a value of $ 35,000 per person and includes, in addition to the paella as the main dish, drink of choice (a glass of wine, vermouth of the house or drink without alcohol), dessert of olive oil ice cream and a glass of foaming maria. An experience that combines Spanish tradition and Buenos Aires spirit in full Palermo.
Address: Thames 1795, Palermo.
Costa7070
On the Costanera Norte Porteña, in front of the Río de la Plata, Costa7070 displays every Sunday at noon a ritual that unites the Mediterranean tradition with the Argentine coast. Pedro Bargero and Inés de los Santos’s project made paellas one of their strongest stamps: dry, fine layer, made with coastal rice and finished to the wood, to achieve a deep and smoked taste that reaches the table in the paellera, with a little densest broths, where “” where ”a melosity and caramelization of rice is sought that is not usually found”, In the words of the chef.
Among the varieties, the sea paella is the one that best represents that crossing of cultures: liliacea sofrito, intense shellfish, white fishing and sea fruits that are integrated into a bite full of layers. A preparation to share, designed for 2 or 4 people, who invites you to immerse yourself in the habit of eating direct from the paellera, spoon in hand.
In addition, every Sunday you can find equally attractive versions such as the fungal paella (seasonal vegetables and roasted vegetable broth), the original paella of Milanese with damping of squeezed chorizo or the paella of the day, which changes according to the available product. All accompanied by Extra Alioli, ideal for playing with flavor nuances. Important: Do not forget to follow the recommendations of the manual to eat Paella, the use of holders and lemon without permission is prohibited.
Address: Av. Rafael Obligado 7070, Costanera Norte.
The fisherman
The fisherman (2)
In Palermo beats a corner that pays tribute to the sea: the fisherman, a restaurant with fifteen years of experience that made La Paella one of its most celebrated flags. Among its specialties are two well -differentiated proposals. On the one hand, the classic paella of fish and shellfish, with prawns, mussels, squid and fishing, which are integrated with pump rice, stir -fry, white and saffron wine, achieving that crockery socarra so sought.
On the other, the octopus version to Ajillo, which adds chipirones, broccoli and mushrooms for those who enjoy more intense and deep flavors. To accompany, the letter invites you to choose between a very cool white wine or an author cocktail such as sea foam – a base of Gin, orange syrup, seasonal fruits and lemon juice – which highlights each bite with citrus freshness. The experience is completed in a colorful living room, which exhibits murals with marine motifs, cozy lights, blue corduroy armchairs and a warm atmosphere that transports a Mediterranean trip without leaving Buenos Aires.
Address: Humboldt 1905, Palermo.
BARN
BARN
On Saturday, September 20, barn dresses up to pay tribute to Paella, one of the most emblematic dishes of Spanish cuisine. For the occasion, a paellera will be released especially by hand, in hammer steel, whose marked surface allows a couple cooking and an unmistakable flavor. It will prepare a recipe that combines tradition and family warmth: fresh seafood, chicken, pork, a deep vegetable broth, selected rice and Spanish saffron, which together achieve a balance between sea and earth.
This dish, which does not appear in the usual letter, will be served in generous portions to share on the festive table. As a pairing, the proposal invites each bite with the Pink Tonic Granero Gin Author, made with Gin Spirito Blu macerated with red fruits, tonic Schweppes and a fresh garnish of strawberries and mint, which provides freshness and a different touch when palate. A special opportunity to celebrate gastronomy in a natural and warm environment.
Address: Olivares 190, Rincón de Milberg, Tigre.
Shows
Ostende – Paella 2
To celebrate Paella Day, Ostende will offer an out of letter during Saturday 20 and Sunday, September 21 from noon. The space inspired by coastal still lifes will link the celebration of this Mediterranean dish with that of spring, with a proposal that unites good gastronomy with the meeting, since you can enjoy portions at the promotional price.
This special preparation includes double rice Carolina, which is slowly cooked on an aromatic onion background, roasted bullshit and cubes tomatoes and is enhanced with saffron. Then they are added prawns, chipirones, squid and mussels impregnated by a seafood broth and a touch of white wine. It can be paid with the varied special selection of wines presented by the menu. The usual letter also presents a paella that includes black rice, mussels, chicken and an exquisite alioli of Morrón.
Address: Viceroy Loreto 3303, Collegiate.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
