Paella has always been the most representative Spanish dish in the eyes of the public, and it is also an important indicator of the authenticity of a Spanish restaurant. If you're looking for a traditional paella in Beijing, Niajo Spanish Restaurant, located on the third floor of the garden, should definitely be on your list.
Niajo was born in 2009 by Alex Sanchez, owner and executive chef from Valencia, the birthplace of Paella. The name of the restaurant "Niajo" also has a heartwarming story: Alex has a younger brother with an intellectual disability, he can't pronounce Alex's name correctly, and every time he calls Alex, he pronounces it "Niajo", so Alex named his restaurant Niajo to express his feelings for his brother. Niajo has won the same honors as other competitors in the capital, as recently as 2016, when the Best Spanish Restaurant Award was awarded to Niajo, and That's Beijing Best Spanish/South American Restaurant and Best Wine List were also won by Niajo.
Niajo is Alex's own restaurant, and the style here is also more family-style and has a distinctly personal touch. Prior to founding Niajo, Alex Sanchez worked in several well-known restaurants in Spain, where he studied with Michelin-starred chef Oscar Torrijos and some of Valencia's most influential chefs, Casa Roberto and Borja Azcutia.
Niajo's Paella (translated as Baaia in Niajo's menu) is the restaurant's signature dish, made using the most traditional Bavarian recipes. While almost all Spanish restaurants in Beijing now use oven-baked paellas, Niajo retains the old-school cooktop cooking techniques to bring out the authentic state of Baia. There is a theory that authentic paella grains are sandwiched, but this is not always true, and the slightly stiff texture of the paella is not due to the sandwiching, but to the tough texture of the Bomba short rice itself. The traditional method of paella is similar to the simmering of oriental rice, and the delicious paella is in fact fully cooked. Niajo's Baaiya has an excellent grasp of the ripeness of the rice, and the rice and seafood are seasoned just right, and the color is on the right spot and the flavor is rich. After cooking, the whole pan will be baked in the oven at the end to remove the juice, so that the pot will remain crispy and full of flavor. Niajo's Baaiya is one of the most expensive Spanish restaurants in the capital, and the rice is definitely good value for money, but the seafood is not as hearty as some of the other restaurants, and the appearance is a little plain. Niajo offers nearly 10 different flavors of Baaia, not just paella, diners can choose according to their preference. When Baiya is served, the waiter will serve the seafood on a separate plate and mix the rice with the bottom for the diners to share.
Of course, Niajo also has a wide selection of Spanish dishes such as cold cuts, cheeses, tapas, etc., and you can also taste 5J Iberian oak ham, Iberian pork black blood sausage, Iberian pork sausage Zhuoliso, etc. Classic Spanish tapas such as ham and chicken croquettes, smoked salmon, and fried prawns in olive oil are also worth trying.
Niajo is small in size, simple and stylish in style, and has a casual atmosphere, with a window overlooking the bar street. The level of service here is excellent, and the dining experience is comfortable. Alex, the owner, has a lot of research on wine and has a very extensive wine list, with the largest number of Spanish wines being the largest. Please note that when the number of diners exceeds 8 people, a 10% service charge will be charged. Overall, this is a Spanish restaurant with a low error rate, and it's worth making a special trip to its paella.
