Marisol started as a catering and at-home paella service before expanding into a full restaurant concept on Jean-Talon Est, in Villeray. The space leans into the casual, convivial end of Spanish dining: tapas at three dollars a piece, individual paellas built on Spanish rice cooked with house sofrito and house-blended spices, and a cocktail list anchored by sangria, sours, and classics like Agua de Valencia and the Saffron Sour. The paella lineup runs from tofu and grilled chicken to a full Marisol version with chorizo, shrimp, squid, and mussels, with a fideuà option for those who prefer noodles over rice. The wine list draws exclusively from Spanish private imports, covering Valencia, Yecla, Rioja, and Cariñena.