Liverpool’s only authentic Iberian bar, BoBo is to bring a flavour of Spanish summer to the city centre by launching a Paella Terrace celebrating one of the country’s great culinary gifts to the world.
Paella is a flavoursome one-pot dish found throughout Spain, originating in Valencia but varying from region to region, depending on the availability of ingredients and the whim of the cook.
Prepared using traditional methods that have been handed down from generation to generation, BoBo’s Paella will be cooked in a four-foot diameter, specially imported pan by expert Clive Ransom using the finest ingredients.
There are three standard Paella types: Valenciana; de marisco (seafood) and mixta which is the version BoBo will be whipping up – chock full of chicken, king prawns, calamari, mussels, vegetables and bomba rice.
Steven Burgess of Lucky Penny Group which owns BoBo, said: “Every year, paellas that can feed more than a thousand people are cooked in towns across Spain and it’s an event that is a veritable assault on the senses. It’s a wonderful community thing and we hope to replicate that excitement – although we might not hit that number of people!
“Obviously at Bobo we are huge fans of all things Spanish and Portuguese and offering some sunshine food and that Iberian spirit is perfect for this time of year and will add to the rich mix on Castle Street. The ideal accompaniment to Paella in the summer is a glass of Sangria and as you would expect we serve jugs of our own homemade homage to this most refreshing of Spanish thirst quenchers.”
BoBo’s Paella Terrace launches on Friday 1 July from 4pm until they sell out. Simply walk up and enjoy and grab a glass of Sangria too.
Five Paella facts:
1. Commonly regarded by non-Spaniards as Spain’s national dish, Spaniards almost unanimously consider it to be a dish from the Valencian region and Valencians, in turn, regard paella as one of their identifying symbols.
2. ‘Paella’ is a Valencian word that means ‘frying pan’ from which the dish gets its name. Valencian speakers use the word paella for all pans.
3. According to tradition in Valencia, paella is cooked over an open fire, fuelled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the dish. Dining guests traditionally eat directly out of the pan instead of serving on plates.
4. Valencia restaurateur Juan Galbis made the world’s largest paella on 02.10.01 which fed 110,000 people and is listed in Guinness World Records.
5. Most paella cooks use bomba rice which is often referred to as Valencia rice. It is one of the most expensive varieties of rice from Spain and is known for its non-stick properties. Bomba has an ability to absorb two or three times its volume in water without bursting.
