Behind the Scenes of Our Spanish Kitchen
Step into the heart of my kitchen at Sevilla, where I bring 40 years of Spanish tradition to New Delhi. See how my team and I transform fresh, high-quality ingredients into the authentic flavours of my homeland.
This image, titled "Flame & Finesse," captures me at the wood-fired oven. The fire is an essential tool in my kitchen, bringing rustic flavour and tradition to our dishes.
Using the pizza peel to place a dish into the hot brick oven. My years of experience have taught me how to work with the flames to achieve perfect results every time.
I am here preparing a large pan of paella over an open flame. This dish requires constant attention and care to ensure the rice cooks perfectly and absorbs all the flavour.
In this video, I share my story. I talk about my 40 years of experience, my family's influence, and my passion for bringing authentic Spanish flavours and the spirit of cariño to your table.
This video is a glimpse into the complete Sevilla experience. It shows the ambiance, the plating of a lamb chop, the pouring of wine, and the final, beautiful table setting.
About Behind the Scenes: Our Culinary Craft
Notice the wood-fired brick oven in these photos? That is the heart of my kitchen. It is not just about heating the food; it is about achieving that specific, rustic char on our pizzas and grilled meats that you simply cannot replicate with modern gas appliances. When you dine here, that natural smokiness is the first thing you will smell.
The Alma de la Cocina (Soul of the Kitchen)
Everything I do here at Sevilla is a tribute to my abuela. My kitchen is not a place for shortcuts. We use traditional techniques, like slow-braising our lamb until it falls off the bone or tending to the Paella pan over an open flame until the socarrat—that delicious, crispy layer of rice at the bottom—forms perfectly.
Bringing Spain to New Delhi
When you see us working in these images, you are seeing a 45-minute commitment. We prepare our signature Paella Valenciana fresh from scratch, using imported saffron and the finest seafood. This means you won't get a pre-made meal heated in a microwave. You get a dish that has been cooked with patience and attention. If you choose the private cabana experience, that same attention extends to your entire evening, from the table setup to the selection of our Red Wine Sangria.
Our Process
- Wood-Fired Precision: We control the flame to ensure the heat is even, giving our pizzas and meats a flavour profile that is bold and distinct.
- Fresh Ingredients: We prioritize fresh, seasonal produce for our tapas, like Patatas Bravas and croquettes, because simple food relies entirely on the quality of its base ingredients.
- Chef Interaction: In our dining room, particularly during the table-side service of our Paella, I enjoy coming out to interact with guests. It is part of the tradition to share where the food came from and how we prepared it, so do not be shy if you see me in the room.
Sevilla
I am Chef Alex, and for 40 years, I have been chasing the aromas of my grandmother's kitchen in Spain. At Sevilla, I do not just serve meals; I share the stories of my home through every plate of paella and braised lamb I prepare. Come, let us eat, laugh, and say olé together.
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