The Best Spanish Foods/Restaurant

[masi]

Ok folks, as promised, here's my paella recipe (good for 3-4).

 

ingredients

 

chicken (choice cuts, preferably, the pecho; 2 pieces cut into 3 each)

pork (pigi, not much, 1/4 kilo lang)

torsillo (filleted, 1 big fish)

clam (tulya, 1/2 kilo)

mussels (tahong, 1/2 kilo)

crab (alimasag, preferably the spotted ones, 5)

shrimp (1/2 kilo, preferably the small striped ones)

ham (i prefer the excelente type or chinese ham, 5 thinly sliced pieces)

onion (white)

tomatoes (big)

tomato paste

bell pepper

laurel (3 small leaves)

rice (6 cups)

1 can chorizo bilbao (purefoods will do)

atsuete (2 tbspns, soak in hot water in a bowl)

4 hard boiled eggs (after boiling, cool them and place in ref)

1 small can green peas

salt

 

Boil crab, shrimp, shellfish in pot, add salt, over slow flame. When done, or when shrimps turn red, remove from pot and set aside soup. Before I forget, clean the mussels and clams first before boiling. Do not overboil because the shellfish will become soggy. Fry torsillo in olive oil to a crisp.

 

Boil chicken, pork with one tomato and one onion over low flame. When done, remove from pot and set aside soup.

 

Fry torsillo, chorizo, ham and bell pepper separately. Set aside. For extra flavor, fry the bell pepper slightly in olive oil. Bell pepper should sliced into 8 pieces.

 

Saute 3 tomatoes, 1 1/2 onion and 1/2 tbspn tomato paste in olive oil. Combine this, the two soups and boil rice in deep pan over low flame. A huge wok will do. Once it boils pour water from soaked atsuete. This should give rice the orangy color.

 

Once rice is cooked, arrange chicken and pork in the middle. Add ham, torsillo and chorizo around them. Next comes the shellfish. Take out hard boiled eggs from fridge and slice into quarters. Last, it's the bell pepper. Voila! Vamos a comer!

 

Note: the dish looks even more delicious if the meats, fish and others are arranged nicely.

 

Bods, will confirm with you later today for tomorrow.

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reading through this made me hungry!!!

 

i noticed that you dont put your paella in the oven? some recipes call for baking it.

[sally bogna mathay]

No, I don't use an oven...mainly because I've never had one! But seriously, I don't think you need to. There's a tendency for the heat generated in an oven to shrivel the shellfish, which would remove their flavor. To me, paella is even better after a few days. Wrap leftover paella in aluminum foil and place in fridge. To reheat, place the wrapped paella over a pan. Lalong sumasarap!

[Magaling]

Magaling, does bods have your number?  we'll get in touch with you once details are finalized! enjoy your workout... i just had my 18-holes this afternoon!

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Yes he does. . . I envy you. Kapag natuloy ako mag-driving range, that would be the first time this year that I will have the chance to hold my golf clubs once again :cry:

[Magaling]

No, I don't use an oven...mainly because I've never had one! But seriously, I don't think you need to. There's a tendency for the heat generated in an oven to shrivel the shellfish, which would remove their flavor. To me, paella is even better after a few days. Wrap leftover paella in aluminum foil and place in fridge. To reheat, place the wrapped paella over a pan. Lalong sumasarap!

<{POST_SNAPBACK}>

 

Strictly speaking, you need to bake it for a few minutes. I guess this is done to prevent the paella from being too moist (basa) and to achieve that much coveted "tutong" at the bottom of the pan.

 

Pero kami rin sa bahay, we never use an oven when cooking paella. It's just too tedious. (And honestly, I myself couldn't figure out how to use it.) Masarap pa rin naman kahit hindi na i-bake.

[masi]

Yes he does. . . I envy you.  Kapag natuloy ako mag-driving range, that would be the first time this year that I will have the chance to hold my golf clubs once again :cry:

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well, we're pretty lucky that we dont have winter. now that the monsoon has set in, it is best to calibrate that swing in the range than playing in soggy fairways. my golf is for the enjoyment of the game rather than getting a low handicap.

[masi]

No, I don't use an oven...mainly because I've never had one! But seriously, I don't think you need to. There's a tendency for the heat generated in an oven to shrivel the shellfish, which would remove their flavor. To me, paella is even better after a few days. Wrap leftover paella in aluminum foil and place in fridge. To reheat, place the wrapped paella over a pan. Lalong sumasarap!

<{POST_SNAPBACK}>

 

Strictly speaking, you need to bake it for a few minutes.  I guess this is done to prevent the paella from being too moist (basa) and to achieve that much coveted "tutong" at the bottom of the pan. 

 

Pero kami rin sa bahay, we never use an oven when cooking paella.  It's just too tedious.  (And honestly, I myself couldn't figure out how to use it.)  Masarap pa rin naman kahit hindi na i-bake.

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is it that paella needs to be covered with aluminum foil before it's placed in the oven? by covering it, moisture is retained.

 

so the verdict is that baking is optional! (my experience with the oven is with steak. after pan searing both sides of a steak on a hot, high heat frying pan, i would throw the pan (make sure it has a metal handle, in a 180-degree preheated oven for 3 minutes to get the medium well consistency. so far what i get is an evenly browned juicy steak with sear markings. now the next thing i need to learn is how to be patient to bake!!!)

 

that sought after tutong is my favorite! a paella without tutong is not the real thing as far as i am concerned!

[bods1000]

hi bods!  what exactly do you mean 8-glass workout... among the 4 of us plus possible pinoy i could only count 5?  unless there is something you know and i dont?  ok... surprise me! :boo:

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hehe your imagination is as rich as your favorite Spanish dish - what I mean is that with good conversation and good company, baka mag-tig walong rounds tayo ng drinks

 

unless you have your own secret agenda hehehe...

[bods1000]

Ok folks, as promised, here's my paella recipe (good for 3-4).

 

ingredients

 

chicken (choice cuts, preferably, the pecho; 2 pieces cut into 3 each)

pork (pigi, not much, 1/4 kilo lang)

torsillo (filleted, 1 big fish)

clam (tulya, 1/2 kilo)

mussels (tahong, 1/2 kilo)

crab (alimasag, preferably the spotted ones, 5)

shrimp (1/2 kilo, preferably the small striped ones)

ham (i prefer the excelente type or chinese ham, 5 thinly sliced pieces)

onion (white)

tomatoes (big)

tomato paste

bell pepper

laurel (3 small leaves)

rice (6 cups)

1 can chorizo bilbao (purefoods will do)

atsuete (2 tbspns, soak in hot water in a bowl)

4 hard boiled eggs (after boiling, cool them and place in ref)

1 small can green peas

salt

 

Boil crab, shrimp, shellfish in pot, add salt, over slow flame. When done, or when shrimps turn red, remove from pot and set aside soup. Before I forget, clean the mussels and clams first before boiling. Do not overboil because the shellfish will become soggy. Fry torsillo in olive oil to a crisp.

 

Boil chicken, pork with one tomato and one onion over low flame. When done, remove from pot and set aside soup.

 

Fry torsillo, chorizo, ham and bell pepper separately. Set aside. For extra flavor, fry the bell pepper slightly in olive oil. Bell pepper should sliced into 8 pieces.

 

Saute 3 tomatoes, 1 1/2 onion and 1/2 tbspn tomato paste in olive oil. Combine this, the two soups and boil rice in deep pan over low flame. A huge wok will do. Once it boils pour water from soaked atsuete. This should give rice the orangy color.

 

Once rice is cooked, arrange chicken and pork in the middle. Add ham, torsillo and chorizo around them. Next comes the shellfish. Take out hard boiled eggs from fridge and slice into quarters. Last, it's the bell pepper. Voila! Vamos a comer!

 

Note: the dish looks even more delicious if the meats, fish and others are arranged nicely.

 

Bods, will confirm with you later today for tomorrow.

<{POST_SNAPBACK}>

 

 

hey guys, with all your culinary chops - magtayo na lang tayo ng resto

 

thanks a lot for the recipe, pare!

I hope you can join us tomorrow...

[masi]

hehe your imagination is as rich as your favorite Spanish dish - what I mean is that with good conversation and good company, baka mag-tig walong rounds tayo ng drinks

 

unless you have your own secret agenda hehehe...

<{POST_SNAPBACK}>

 

 

of course, anything that good come with a very fertile mind!!!!

 

secret agenda? i wish but none at the moment!!! whatever secrets i keep is what you tell me!!!!

 

let's sms for details!!! have a good start of your weekend!

[masi]

hey guys, with all your culinary chops - magtayo na lang tayo ng resto    

 

thanks a lot for the recipe, pare!

I hope you can join us tomorrow...

<{POST_SNAPBACK}>

 

 

pare, inom at kain lang ang galing ko. yung luto, pa-chamba chamba!

[masi]

after office late friday afternoon, i drove to barcino's (one of the few places in town where parking is still free provided you have the ticket validated!) to buy some tapas for friends who will be coming over to the house.

 

i bought canned goods! --- callos, octupus in oil and garlic, a pack of sliced chorizo and chapata. The chorizo, i had before so i knew what i was buying. the callos and the octopus were a discovery! i placed them in oven proof ceramic bowls and heated in the oven 180-degrees for 10-minutes. my friends were surprised how good the octupus and callos!

Edited July 31, 2005 by masi

[zipzamzowee]

Casa Armas (Jupiter and Podium) for me

[masi]

Casa Armas (Jupiter and Podium) for me

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you're right on the money!!!! :thumbsupsmiley:

[Magaling]

Señor masi y señor bods:

 

Perdone me. Una vez mas, yo no astisti en la encuentro la viernes pasada. My celphone (naubusan ng Español!) has a habit of conking out late in the day and could not contact either of you. I saw masi's text the morning after but by then, obviously, it was too late to reply.

 

To make up for my loss, I decided to bring my family to Barcino's the next day for lunch. It was more of a deli than a restuarant as the menu is limited to a few, all-time favorites. Still, we enjoyed their paella and their callos. Overall, the food was not spectacular but they certainly offer excellent value. Not to mention that the callos was neither oily nor acidic at all (which is a good thing). :thumbsupsmiley: Nice, cozy place....

 

Also took the chance to pick a few items from the store. Turron and manzanilla. The turrons we bought were all gone by Sunday noon...

[masi]

Señor masi y señor bods:

 

Perdone me.  Una vez mas, yo no astisti en la encuentro la viernes pasada.  My celphone (naubusan ng Español!) has a habit of conking out late in  the day and could not contact either of you.  I saw masi's text the morning after but by then, obviously, it was too late to reply.

 

To make up for my loss, I decided to bring my family to Barcino's the next day for lunch.  It was more of a deli than a restuarant as the menu is limited to a few, all-time favorites.  Still, we enjoyed their paella and their callos.  Overall, the food was not spectacular but they certainly offer excellent value.  Not to mention that the callos was neither oily nor acidic at all (which is a good thing).  :thumbsupsmiley:  Nice, cozy place....

 

Also took the chance to pick a few items from the store.  Turron and manzanilla.  The turrons we bought were all gone by Sunday noon...

<{POST_SNAPBACK}>

 

 

no prob with that magaling... we can always get something going anytime. i also like the coziness of the place. nice hideaway in the middle of the city.

 

did you hit the driving range? if you need some club repair you can always go to golfworx, as 2/f citygolf plaza. i know the owner and i can refer you. he tailor-fitted my clubs so technically i have no reason to play bad golf and if i do (which is the usual case), it's me who's at fault!!!