[CLOSED] Niajo

Specializing in traditional Valencian paella, this yellow-tiled Spanish restaurant impresses with good service, a sensible menu and plenty of wines by the glass. Chef Alex Sanchez, a native of the Mediterranean city, prepares his paellas in the traditional way with a huge cast iron pans filled with an assortment of ingredients ranging from the simple paella Valenciana, made from chicken pieces, plump butter beans and runner beans amid swollen jewels of saffron-infused rice, to the sublime paella del sinoret, with king prawns, scallops and monkfish. An assortment of tapas, cheeses, jamon and wine round out the offerings. Choose a window seat for decent views of Sanlitun bar street through the trees.