Initially established as a catering company specialising in Spanish food, Comida Catering Co has since expanded their business by opening up a stall within the Adelaide Central Market. Their menu changes on a regular basis so you can expect to see something different when you dine there multiple times.
Perhaps the stall's most popular dish, their Paella, is available to serve from 12.30pm every opening day with Friday adding two additional times - 5.30pm and 7.30pm. We were there on a Friday evening and noticed that the crowd started building up just before 5.30pm. As the seats are limited, it is advisable to be early to grab a table. The chicken and Goolwa cockles in the Paella were juicy and the chorizo added a hint of smokiness. Peas provided some freshness and the rice had heaps of flavour from the spices it was cooked in. The rice notably had a bit of crust. Arriving early or pre-ordering for dine-in or takeaway is advisable as the dish is known to sell out quickly.
Paella (Photographed by Jonathan Phoon)
(Photographed by Jonathan Phoon)
While waiting for the time when their Paella would be served, we decided to try some of their other dishes. Their Tortilla Espanol was fried to golden brown and there were enough potatoes in it to give a lovely firm texture. It came served with a dollop of aioli, which added a slight garlicky flavour to the Tortilla.
Tortilla Espanol (Photographed by Jonathan Phoon)
Comida's Mejillas is quite unique, consisting of shredded beef cheeks pressed into a box-like shape before it was deep-fried. We liked that the beef had a delectable rich taste, with the crisp coating contrasting well with the succulent flesh. The beef was partnered by the tangy tasting radicchio and earthy lentils, with a hint of sweetness provided by the blood oranges. Everything was served on some ajo blanco whose creaminess tied everything together. Ajo blanco is made of bread, crushed almonds, garlic, water, olive oil, salt and vinegar.
Mejillas (Photographed by Jonathan Phoon)
To complete our meal, we ordered Cheesecake for dessert. Their cheesecake was done a bit differently from those usually seen at Australian cafes. It was of a baked style rather than a chilled filling on top of a biscuit base. The cheesecake was light and fluffy and the cheesy flavour was not too intense. The toasted upper layer of the cheesecake also helped to add an extra element of flavour.
Cheesecake (Photographed by Jonathan Phoon)
For those who want to try making Paella themselves, the stall stocks Spanish rice and a Paella spice blend along with the pan that the dish is prepared in. If you are looking for delicious Spanish food at Adelaide Central Market, consider dropping by Comida for a visit.