"Vy Chao chalks it up to 'user error,' pointing out how they would hunt after finishing work, during traditional American dinner hours. At the time, locals mainly ate paella for lunch; the versions served at dinner were usually made for tourists. But on a return trip last year they found better luck, and paella, noting that the city had adapted to tourists' dining habits."
"Despite being an iconic dish, paella remains shockingly rare in Portland. Local Spanish restaurants can be counted on one hand, and few of those even serve the item. Places like Can Font and Ataula have closed, Bar Casa Vale no longer consistently serves paella; the globe-trotting Irving Street Tapas and catering company Bomba Paella appear to be the only places in town doing so."
"This may come down to the challenges it presents: use of both range and oven, the space required for the large pans, and the extensive cook time. When prepared to order, paella often takes upward of 30 minutes."
Vy and Steve Chao met 15 years ago in Barcelona while searching for authentic paella, initially unsuccessful due to timing—they dined during American hours when restaurants served tourist versions. On a recent return trip, they found better paella and rekindled their love for Barcelona's vibrant late-night dining culture. Inspired by this experience, they are opening Vya in Portland's SE Division neighborhood, featuring tapas and paella alongside Spanish wines and cocktails. The couple previously founded Doja Tea House and Balkan restaurant Alma. Chef Connor Gallaher, formerly sous chef at Urdaneta, leads the kitchen. Paella remains surprisingly uncommon in Portland despite its iconic status, with only a handful of Spanish restaurants and limited paella availability, likely due to operational challenges including equipment needs and extended cooking times.
Read at Portland Monthly
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