Bulla Gastrobar Introduces New Winter Fare

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by Alex Gonzalez

Since opening in Legacy West in Plano this past February, Bulla Gastrobar has been providing suburban shoppers with authentic Spanish tapas. From refreshing sangrias to indulgent, warm paella, everything at Bulla encompasses the spices and flavors of Spain.

Earlier this month, Bulla Gastrobar added a few new winter items to their menu. As if their food wasn’t already to die for, Bulla’s new winter items make for great comfort food in the imminent cold weather.

Drinks

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Those who have been to Bulla already know how amazing their red and white sangrias are, but now, guests can sip on a new sangria rosé.

“We originally introduced the sangria rosé last month, for breast cancer awareness,” Sales and Marketing Manager Nicole Bernard-Muñoz said, “but it was such a hit that we decided to officially add it to the menu.”

With chunks of blueberries and strawberries immersed in Cava, peach schnapps, and triple sec, the sangria rosé is a classy, stylish drink, with fizzy, fruity touches.

Starters

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Winter time means soup weather, and Bulla’s new lentil soup is the ultimate comfort food. Unlike most lentil soups, Bulla’s contains chorizo, which means it is not vegan. Despite deviating from traditional lentil soup recipes, Bulla’s lentil soup soaks up heat and spice from the sausage, allowing for piquant, powerful flavors with each spoonful.

Another good starter is the tomatillo hummus. The tomatillo hummus contains fried chickpeas, jalapeño, coca slices, and is topped with a house-made tomatillo salsa.

Mains

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Paella is best when shared among friends, and Bulla’s new paella mixta ensures that everyone at the table gets what they want.

“Oftentimes, we get tables where some people want the seafood paella and other people want the chicken paella,” Bernard-Muñoz said, “so, we decided to put the two of them together.”

The paella mixta comes served in a large pan and consists of rice, calamari, clams, shrimp, fish, chicken, sofrito de calamar, and saffron. The clams pull out of their shells with ease. The rice is thick and creamy and the chicken is juicy to the bite. The seafood, however, overpowers all of the other ingredients. One can get grilled chicken as a protein at pretty much restaurant, but the clams, shrimp, and sofrito de calamar are what make the dish a novelty.

This Friday, November 23, Bulla Gastrobar in Plano will be hosting their Paella on the Patio holiday event. Swing by for complimentary paella and samples of sangria.

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Filed under Alex Gonzalez, Crave

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