Photos: Smoke.Oil.Salt on Melrose Avenue

Paella Night, a Sunday night prix-fixe menu featuring its namesake dish, is a specialty of new Spanish tapas restaurant Smoke.Oil.Salt.   (Luis Sinco / Los Angeles Times)

Valencia callos, a honeycomb tripe stew made with Spanish chorizo and chickpeas, is one of the few Valencian dishes on the menu.  (Luis Sinco / Los Angeles Times)

Smoke.Oil.Salt on Melrose Avenue is in the space formerly occupied by Angeli Caffe.  (Luis Sinco / Los Angeles Times)

Calcots, traditional charred spring onions served with romesco sauce, are similar to what you might have in the Catalan countryside.  (Luis Sinco / Los Angeles Times)

Smoke.Oil.Salt chef Perfecto Rocher, a third-generation paella master, formerly worked at the Lazy Ox Canteen and Blvd in the Beverly Wilshire Hotel.  (Luis Sinco / Los Angeles Times)

The wood-fire grilled quail, with black lentils, chickpeas and goat cheese, has a wild, rustic flavor.   (Luis Sinco / Los Angeles Times)

The wine selection at Smoke.Oil.Salt includes pink Txakolina that is poured at the traditional arm’s length.  (Luis Sinco / Los Angeles Times)

Oyster and mussel cocktail is marinated in tiger nut milk.  (Luis Sinco / Los Angeles Times)

Cassoleta de fideua negra is a squid ink pasta dish made with calamari, clams, mushrooms and honey aioli.  (Luis Sinco / Los Angeles Times)