Casa Carmela
Valencian restaurant · El Grao ·
Authentic wood-fired paella Valenciana with crispy socarrat
Authentic wood-fired paella Valenciana with crispy socarrat
"A core part of paella culture in Valencia is criticizing the paella. “It’s too dry.” “It’s too wet.” “My mom makes it better.” You get the idea. But one thing locals can agree on: Casa Carmela makes some of the best. Thanks to the intense heat from the wood fire, the starchy rice, and the richness of olive oil, you’re almost guaranteed a perfect socarrat—that crispy, caramelized bottom layer everyone fights over. The white tablecloths at this century-old fixture near the beach signal elegance, but the line of roaring wood fires and massive pans of rice is rooted in tradition. If you’re coming with a group, order at least one seafood-based rice, and the classic Paella Valenciana with chicken, rabbit, and snails (you’ll need to call ahead and request it when you book)." - david neimanis
"A core part of paella culture in Valencia is criticizing the paella. “It’s too dry.” “It’s too wet.” “My mom makes it better.” You get the idea. But one thing locals can agree on: Casa Carmela makes some of the best. Thanks to the intense heat from the wood fire, the starchy rice, and the richness of olive oil, you’re almost guaranteed a perfect socarrat—that crispy, caramelized bottom layer everyone fights over. The white tablecloths at this century-old fixture near the beach signal elegance, but the line of roaring wood fires and massive pans of rice is rooted in tradition. If you’re coming with a group, order at least one seafood-based rice, and the classic Paella Valenciana with chicken, rabbit, and snails (you’ll need to call ahead and request it when you book). RESERVE A TABLE" - David Neimanis
"Famous for its authentic paella Valenciana cooked over fire, offering a smoky and traditional experience."
"A València eatery celebrated for traditional paella Valenciana: saffron-seasoned yellow rice cooked in a wide, shallow pan with vegetables and sometimes rabbit or chicken, though many versions are topped with Mediterranean seafood like shrimp, mussels or scallops. Diners prize the socarrat—the crunchy, browned rice at the bottom of the pan—which adds texture and concentrated flavor to the fragrant, rustic dish." - Chloe Arrojado
Björn L.
Gretchen G.
Yulia V.
Diego N.
Sali U.
Janusz D.
Djordjiana B.
Tommi T.
Deepthi T.
Kari S.
Russell F.
Chantel D.
Hank G.
Kristine H.
Wendy W.
Rebecca E.
Ron L.
Nathan B.
Rob P.
Chi P.
Fanny W.
Aryo N.
Gregory H.
Mandy G.
Jihan J.
Alexander L.
Damian W.
Pedro T.
Marcus G.
Hannah P.
Paris S.
Gary W.
Julie Ann I.
Pamela A.
Natalie B.
Michael S.
Mike A.
Jerry E.
Michael S.
Jgd D.
Leslie L.
Maria A.
