El Pote Espanol

Here is a review from Josh H. on Yelp! 5 stars Best paella Valencia and sangria in New York. The vegetable soup has almonds in it and is surprisingly addictive. I've never tried anything there that wasn't tasty. Old school atmosphere is fun. The staff are incredibly friendly and alert. ... I even recommend getting the paella to go on nights when you are in the mood to eat in. They still give you the yummy complimentary bread and salad with Russian dressing that come with it when you dine at the restaurant.

Here is a review from Arthur R. on Yelp! 4 stars Such a nice place it is! At first, I got a little bit scared, when I saw this "hole in a wall". The design is a little bit awkward, but aren't we going to places because of the food? ... At first I would have to say that they do have Jamon!!! I would trade my soul for it!!! Haven't tasted it for 4 years (since my last visit to Spain). My joy had no edges!!! Mussels were good too, but in place where I used to live in Spain they were doing it differently, which I think is better. And finally... Paella! Being living in NY for three years now, I could not manage to find paella so far. Nor I did now. As it is in most places I've been ordering paella, it's not a paella, but boiled rice with seafood and vegetables. But this one was the closest one to a real paella. The thing is, paella Valenciana has lots different recipes and almost every big family has it's own recipe. Which is, of course, a secret. But to be honest, paella is made in a special pot (from 15 inch to 15 feet in radius), with special soup/marinade, on an actual fire. So I guess I cannot ask for more, that they have served me :-) Nice place.

Here is a review from Paolo D. on Yelp! 4 stars Wow ! It was Like going back to spain!!! What an experience. You Will enjoy Their food and the nice atmosphere . We had appetizers ( manchego cheese was something to die for) Then a mariscos paella (see the picture ). Wine list is interesting . We tried the tioja Reserva and it was super. It is better to book a table because it was completely packed. Enjoy!!!!

Here is a review from Laura A. on Yelp! 4.5 stars Every Sunday while growing up in the homeland my mum never served a paella with socarrat*. We are Spanish, from Spain. Would you think her cooking is not authentic? ... Seriously ... To judge a near-perfect dish if you go by a check-list may not be fair in many occasions. For instance, the paella served at El Pote Español has no trace of socarrat on it; however, it is one of the most Spain-evoking dishes I have taste in the city. I do still recommend the ones at Socarrat restaurants, but in my opinion those has gotten into a dynamic where efficacy and popularity overcome the essence of cooking. On the other hand, El Pote Español uses fresh ingredients, abundant seafood and importantly all cook together to bring each flavor into the dish. Tradition stays in an establishment that has been around for over 30 years. And so it reflects the decor. If you check-list digs fancy similar to many of these presumably best tapas restaurants with big names behind, then you may not be happy either. And I said presumably taking the entire sense of the word. El Pote Español however, keeps the home cooking character that for those coming from the homeland is recognized from the moment you step in. The smell. people's character, even the set up of the space. The service is really friendly, very classy and not tight up by any means. Surprisingly?, tapas is not their featured menu. Given that Spanish cuisine is not only tapas but based on full dishes their menu may be a-non-so frequent approach as we are used to in NYC. On a personal note, I think the tapas concept developed in the city give perhaps the wrong impression of Spanish cuisine. It is certainly fun but it does not make sense whatsoever. I do agree and know that not everything is perfect. For instance, some of the desserts belongs to Latin American cuisine. I can imagine the influence from the staff working over the years. Also, I ordered once (and last time) the Seafood Salad. Skip it. While the amount of scallops, lobster, shrimps and so on could serve 2 people at least, it failed greatly on execution and seasoning. I would also avoid the serrano ham or cheese plate. For that kind, Pata Negra is really the place to go. This being said, Gambas al ajillo (garlic shrimp), Pulpo a Feira (Galician style octopus) Tortilla (Spanish style omelette) and sopa de lentejas (lentil soup) are a must. Absolutely outstanding are the paellas. One order should be shared among two people at least. My favorite dish? Arroz con bacalao (rice with Cod). While El Pote don't follow NYC Spanish restaurants style, there is not doubt that it is certainly among the best Spanish Cooking Pot ( = El Pote Español). *layer of toasted rice at the bottom of the paellera (pan to cook paella) once the rice is cook.

Basque Tuna Stew With Peppers and Potatoes Ingredients: 1 pound tuna, cut in small cubes 1/2 cup olive oil ... 2 cloves garlic, chopped 1/2 Spanish onion, finely diced 1/2 roasted green pepper, finely diced 1 dried red pepper, finely diced 1/4 red bell pepper (pimiento morrón), finely diced 1/2 small jalapeño pepper, finely diced 2 tablespoons parsley, chopped 1 tomato, peeled and chopped 2 bay leaves 1 teaspoon paprika pinch of cayenne pepper 2 ounces string beans 2 Idaho potatoes, peeled, cut in small cubes 4 1/4 cups fish stock Directions: On the stove, pour olive oil into a 4-to-5-inch-tall casserole, and heat. When warm, add garlic and onions. After cooking for 5 minutes, add tomatoes, dried Basque red pepper, green pepper, red bell pepper, jalapeño, bay leaves, and parsley. Cook for 5 minutes. Then add the paprika, cayenne pepper, bay leaves, fish stock, and potatoes. Cook for 15 minutes. Add cubed tuna, slightly salted. Cook for 5 minutes. Add a little spoonful of cornstarch, and salt. Lastly, add string beans (when serving).

Hi Everyone, our Marmitako recipe was featured in the Epoch Times. It's a Basque stew made with tuna, potatoes, and bell peppers. Perfect for the late summer! http://www.theepochtimes.com//833866-recipe-basque-tuna-s/

Avoid this problem!!

We won't be impressed with it even then...