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Lafayette
I make a paella that I've been told is better than any other people have sampled, including those in Spain. I source great ingredients from Iberian suppliers (saffron, smoked paprika, and Bomba rice), use three kinds of chorizo sausage, make my own sofrito, and put loving care into every paella prepared for private parties as a personal chef. I learned the process from a great second-generation paella chef whose father was from Valencia, the home of paella.
Lafayette
"We specialize in making the best south american food you could ever try, don't miss our Venezuelan empanadas & arepas, located in walnut creek, delivering to all our neighbor cities"
