Don't cut corners!

Why Cutting Corners Has No Place in Spanish Cuisine

By Anneliese Kiely Polo, Owner & Head of La Cala Catering

There’s something about Spanish food that makes people pause. It might be the way the olive oil lingers on the tongue, or how a perfectly cooked prawn seems to carry the soul of the sea. But above all, it’s the sense of care — of pride — that defines Spanish cuisine. As the owner of La Cala Catering, I’ve built my business around that principle: authenticity through integrity. And I’ll say it plainly — in Spanish cooking, there are no shortcuts.

I learned this the hard way, and the right way.

The Truth Behind Simplicity

Spanish food may look simple — think pan con tomate, tortilla de patatas, or gazpacho andaluz. But don’t be fooled. Simplicity in this cuisine is never about ease; it’s about clarity of ingredients and discipline in technique. For example, take our Tortilla Española. Just egg, potato, onion, and olive oil — that’s it. But it takes time, patience, and confidence not to rush the process. Cut corners, and you end up with a rubbery omelette, not the silky, savoury layers that define the dish.

Or consider our Paella Mixta — chicken, shellfish, saffron, and bomba rice. Skimp on the saffron, and it’s just rice and stuff. Get the sofrito wrong, or use the wrong pan, and you’re no longer honouring the dish’s Valencian roots. Authenticity demands commitment — to sourcing, to process, and most importantly, to flavour.

Ingredients Are Everything

We import Jamón Ibérico and Manchego for a reason. Because when you're offering someone our Tabla de Embutidos y Quesos, it's not just a plate of meat and cheese — it’s a statement. It says: we respect where this food comes from.

I won’t serve a Patatas Bravas unless the potatoes are fried twice for that perfect crunch, and the brava sauce has the right balance of smoked paprika and tomato. I won’t swap out Piquillo peppers for supermarket red bell peppers — they’re not the same. Our Pulpo a la Gallega takes hours to get right, starting with massaging and poaching the octopus until it reaches that tender, melt-in-your-mouth texture.

If we took shortcuts, the soul would vanish. And people notice. They might not be able to name why something tastes “off”, but they feel it.

Tradition Meets Trust

At La Cala, we cater events from intimate garden parties to weddings with 150 guests. Regardless of size, our promise stays the same: you are getting real Spanish food, made with real intention. That’s why I insist on finishing our Churros con Chocolate fresh on-site, so they’re hot, crisp, and golden, never limp or reheated.

It’s also why we slow-braise our Carrilladas de Cerdo — tender pork cheeks in red wine — until they’re rich and velvety. You can’t fake that kind of depth. Trust me, I’ve tried to shave time in the past, and the result never stood up to the real thing. Spanish cuisine is stubborn like that — it only gives you magic if you give it your time.

The Cost of Corners

People often ask if they can "streamline" the menu, or if there’s a faster way to prep for large events. But every time we’ve tried to cut even the smallest corner — maybe pre-make the Pan con Ajo y Perejil (grilled bread with garlic and parsley) or use a cheaper olive oil — we’ve regretted it. Not because the dish was bad, but because it wasn’t right.

And that’s really the point: good Spanish food isn’t just delicious — it’s righteous. It carries the history of generations, of farmers, fishermen, abuelas and chefs who cared enough not to cut corners. To honour that legacy is to cook like they did — with integrity, patience, and love.

In Praise of Doing It Properly

Spanish cuisine demands more from you — more time, more attention, more heart. But in return, it gives you food that brings people together, food that tells a story, food that feels like home. That’s what we offer at La Cala. We don't just cater — we care. And we’ll never compromise on that.

So, the next time you taste our Gambas al Ajillo, I hope you notice how the garlic hits just right, or how the chilli dances rather than burns. That’s not luck — it’s intention. It’s respect. And it’s why we’ll always cook the long way.

Because Spanish food deserves it.

!Buen provecho! Anneliese Kiely Polo Owner, La Cala (Tapas and Paellas)