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LA

Review

La Paella

La Paella

$$$$
Written by
La Paella

Driving down San Vicente in Beverly Grove can be a stressful experience involving last-minute lane changes and some very confusing street signs. But if you manage to find your way around without circumnavigating the Beverly Center 30 times, you might notice this place sandwiched between a credit union and a sushi restaurant. La Paella has one of the largest tapas menus we’ve come across and includes popular favorites like silky tortilla española and Madrid specialties like callos a la madrileña–a rich, savory tripe, sausage, and garbanzo bean stew that warms you up for another glass of vino tinto. Their lengthy menu also has eight different paellas that vary both in toppings and flavors. Try the paella valenciana mixta for soft saffron-tinted rice, fresh clams, mussels, shrimp, and some tender chicken and pork. Or go for the paella marinera that nixes the chicken and pork for calamari and king prawns. It’s also delicious, nicely cooked, and great for groups looking to add more seafood to their lives.

Food Rundown

Tortilla Española

This thick wedge of tortilla española has lots of soft potato slices that collapse the moment you sink your fork in. As weird as it sounds, the egg here mostly serves as a glue for all the starch and sweet onions floating inside, and the side of creamy aioli brings a slight tang and saltiness too.

Pulpo a la Gallega

Boiled octopus can sometimes feel like you’re gnawing on an eraser, but this pulpo is soft and tender. It absorbs plenty of salt, olive oil, and smoky paprika like a sponge and is probably the best thing to go with your third glass of sangria.

Paella Valenciana Mixta

This pleasantly moist paella has nice crispy edges and is super flavorful from its savory stock and plenty of saffron. We’re also big fans of the variety of proteins going on here–from perfectly charred chicken to tender clams–all of which call for a spritz of lemon for a necessary touch of acidity.

Callos a la Madrileña

Chewy chunks of tripe stewed in a smoky tomato sauce that’s packed with spicy chorizo, garlic, and Spanish paprika. The garbanzo beans also add a nice crunch to the hearty dish that works as the perfect paella warmup.

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