Xixón Spanish Restaurant opened in 2001 as a market and today has grown to include a fine-dining restaurant. Consider the Asturian fabada, a rich bean stew that's the signature dish of Spain's Asturian region. The traditional version served here is so labor-intensive it's offered only Saturday ($16). It's rife with white fava beans, blood sausage, chorizo, and a salty Jabugo ham, all simmered for four hours in a hearty saffron-flavored broth. The steak tartare ($18) uses ingredients so fresh the dish is available only Wednesday. Of course, you might want to visit just for the rice dishes. The menu touts four kinds of paella, such as con bogavante, which includes shrimp, clams, mussels, squid, and Maine lobster. If you still have room for postre, a serious dessert menu lists more than a dozen delectables you won't find anywhere else, including a carpaccio de piña, which includes a house-made mint ice cream ($7).