With stalls and street food, you have to find a place to sit down quickly and often disposable cutlery simply is just not as good as reusable cutlery.
Came accross the Paella Shack where they were serving Fideua which instantly caught my attention.
Fideua is something I usually have at the restaurants so seeing it right there I had to try it.
It is a dish that you can easily manage with a spoon and there is no sauce except for the aioli which means the noodles will not get soggy while you are trying to find somewhere to enjoy it.
As expected, the fideua was so good and full of seafood flavours infused all the way through, the mussels were fresh and delicious.
The star of the show had to be the calamari which was soft and springy.
Fideua, the dish of the name and also the noodle are short strands of noodles that are similar to macaroni with holes in them.
The aioli was creamy and garlicky just like Lebanese Toum but thicker like mayonnaise.
Overall the fideua was amazing just like the one Chef Martin Currasco did for me if not better but not comparable.
After that meal, I was hooked and went back the next day for more since it was a weekly special.
The following week they had Arroz con Costillejas (pork ribs paella rice) which is a dish that originates from the Murcia region in Spain.
At Paella Shack, they have cooked it with pork ribs, red peppers, rosemary, garlic, smoked sweet paprika, extra virgin olive oil, saffron, tomatoes and paella rice.
Just like their paellas, it was really tasty and the pork ribs they used were fresh.
As well as fideua and pork ribs, how could I not try their regular seafood paella, chicken paella and black paella so I went back again.
The seafood paella was how you would expect it to be infused with lovely seafood.
The seafood paella was how you would expect it to be infused with lovely seafood.
The chicken paella was a surprise, it was similar to Valencia paella with beans and cooked with the chicken, the rice was very flavourful.
Last but not least, the ink paella was just as delicious as the seafood but with a lovely cuttlefish flavour along with their calamari.
It turns out that Paella Shack is helmed by Xavier who runs the London Paella School so you can expect restaurant quality Paella which I definitely agree with.
You can definitely see for yourself as seeing is believing because other stalls I have seen, the paellas can be on the dry side especially the meat.
For more information, they put their latests updates on instagram: @paellashack and @ldnpaellaschool
Photos of the making of the ink paella kindly sent to me by Xavier:
Just when I thought I tried everything, they had cod and cauliflower paella which is ideal for fish lovers.
It also comes with apple aioli which is not something you would always get to try.
Although at some restaurants they serve squid ink aioli, peri aioli and stuff like that.
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