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Gluten free
Deposit and pickup of paella free
Always on time
15.00€
A combination between our homemade rock fish broth and Carlos´ special “sofrito” with peeled red shrimps and diced squids.
15.50€
Nueva receta con nuestro caldo original de carne casero, costillas súper tiernas de cerdo, mezcla de setas y habitas baby, que hacen de este arroz un plato excepcional.
14.50€
A recipe original from Carlos, with homemade chicken stock, green peppers, chicken pieces and that special sofrito his Grandma used to cook with.
15.50€
The unique taste of the best red shrimp accompanied by a fresh selected hake cooked with the best rockfish broth.
14.00€
Paella of cod fish and the surprising and bitter touch of the spinach cooked with our homemade rock fish broth with the special touch of Carlos´ tradition from Alicante.
14.00€
A succulent paella with prawns, clams and mussels cooked with stock made from rock fish and the special sofrito of ñora from CARLOSARROCES.
14.00€
Our customers’ favourite, with the special sofrito from CARLOSARROCES and natural seasonal vegetables. Simplicity at its most sublime in each grain of rice.
14.50€
Another of the most original recipes from Carlos, where the main ingredient is the bull´s tail slow cooked in an excellent stock and finished with strips or roasted red pepper on top.
14.50€
One of the most delicious rice dishes in our menu. The key is in the tender PORK RIBS, our tasty meat stock, the chickpeas and the salmorreta of ñora. A traditional dish, full of the flavour of our homeland.
14.00€
An adaptation of “arroz al horno” (oven-baked rice) cooked in a paella pan. With our homemade stock of cocido, chicken, chickpeas and an excellent special sofrito of cocido.
14.50€
A classical dish from Alicante with clams, pieces of squid and squid’s ink. A paella that is great for sharing and will be enjoyed by anyone who loves the sea and the coast of Levante, our homeland.
13.50€
With octopus legs cooked in a stock made with rock fish, the special sofrito of ñora from CARLOSARROCES and the tasty touch of the spring garlic.
