At Los Andes, there are several selections of Paella consumers can choose from! Here, Chef Curi cooked up their classic paella, along with the Lobster and Sirloin types as well.

Next came 30 lobster carcasses, two salmon heads and a sea bass for the flavoring stock. White continued, sourcing out a fistful of saffron and heaps of green peppers and onions. Article continues ...

Look for several variations, from paella with green beans, fava beans and clams, to judiones and magro paella, lobster paella and even black rice with baby octopus. In addition, chef Dani Arana is ...

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