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Bulla Gastrobar

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The rain in Spain stays mainly on the plain, but the food is making its way to SoFlo. Bulla Gastrobar in the Gables features a new region in Spain each month. April could be Kanye and Kim's fave cause they're heading "North west."

Olé! It's fiesta time at Bulla Gastrobar in Coral Gables.

Luis Quant: "Bulla is a very traditional Spanish restaurant in the heart of Coral Gables. Now we're focusing on the regions of Spain, meaning we travel each month to different regions."

April's not just tax month. It's Castilla y León Month at Bulla, an homage to the northwest region in Spain.

Luis Quant: "You know, the suckling pig from there, the mushrooms, beets, you know, different types of vegetables that we have there. We try to mix both cultures from America to Spain."

Our trip to España begins with a mouthwatering watermelon-heirloom tomato salad.

Luis Quant: "Light, fresh with a lot of flavor and a real punch."

With Jamon de Bellota, truffle honey and goat cheese ... qué rico.

Luis Quant: "Those ingredients, just the saltiness, sweetness of it, it's just, you know, a party."

Our culinary kiki continues with a braised lamb shank in tomato confit topped with shoestring potatoes.

Luis Quant: "We braise it for 12 to 14 hours, very low temperature. You can expect that meat to just fall off the bone, you know, and it's juicy and crisp outside. The flavors are just, you know, I'm getting goose bumps about it."

He's not the only one.

Xavier Hayeck: "The lamb shank was divine, to be honest. I had to take a moment to just enjoy the flavors."

And the slow cooked cuchinillo is even more succulent.

Luis Quant: "It's a whole suckling pig. Skin it, debone it. We press it. We form it again without the bones, the meat, the skin and we bake it to order."

Delicioso.

Luis Quant: "Every Tuesday we also have a paella night."

This one's got shrimp, snapper, calamari and clams in garlic parsley sauce ... dig in. Dishes are meant to be shared. Try a fideau.

Luis Quant: "Fideau is a noodle paella. Instead of using rice we use noodles. Very traditional from Barcelona."


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