November 18, 2011
Another night of craving for something yummy! We went to Mercato Centrale and found this Best Paella in town! Casa Goni!
So lucky that I dont need to fall the long line just to order this yummy paella with the help of a friend Marja, the lady behind these variances of best tasting Paella.
Their paella recipe is from their authentic secret cook book of their Spanish grandparents and passed through generations to generations. I am a fan of this Spanish cuisine whom I find it very expensive to cook and order for a dine in selected restaurant like Casa Armas ad Alba. Thanks to the Corcueras for making this dish affordable for cuisine night hunters like me who is always on look for the best tasting food in the Metro.
As per Marja, Casa Goni Paellas is a small hole in the wall serving down to earth Spanish cuisines that we want everyone to enjoy without spending much.Â For only P85 a bowl or P150 for buy-one-take-one, you get a well-cooked rice meal topped with a generous amount of beef or sea food and vegetables, depending on your choice of flavor.
Casa Goni’s Paella is available at the Legazpi Sunday Market, Mercato Centrale and Soderno at Molito. They also do catering services
Address: Paranaque, Metro Manila
Branches:Legazpi Sunday Market, Mercato Centrale and Soderno at Molito
Contact Number: (+0632) 517-8776; (+0632) 348-0492; (+0917) 627-8809
E-mail Address: email@example.com
More about Paella:
Paella is a specialty from the Valencian region of Spain. This is probably why most Filipinos call and know Paella or similar rice dishes as Valenciana. Spanish Paella is made with short grain rice and saffron for flavor and color. Saffron, however, is a very expensive spice. In fact, it is considered as the most expensive spice in the world. The Saffron filaments, or threads, are actually the dried stigmas of the saffron flower, “Crocus Sativus Linneaus”. Each flower contains only three stigmas. These threads must be picked from each flower by hand, and more than 75,000 of these flowers are needed to produce just one pound of Saffron filaments, making it the world?s most precious spice. But, because of saffron’s strong coloring power and intense flavor, it can be used sparingly. Saffron is used both for its bright orange-yellow color and for its strong, intense flavor and aroma. So, you already know the Paella Secret? It’s Saffron!
6 cloves of garlic, chopped
1 Large onion, chopped
2 small bell pepper (red and green), cut into strips
1/2 cup olive oil
2 cups white wine
3 medium crabs, cut into half
1/2 kilo shrimps, unpeeled
1/2 kilo squid, cut into rings
1/2 kilo large clams (wash it well)
1 can chorizo bilbao (or 3 pieces spanish chorizo). You can use the Chinese chorizo too for a taste twist
4 cups short grain rice (use any short rice)
150 g tomato paste
4 cups chicken broth
1/2 cup green peas
2 pcs hardboiled eggs, sliced. (Use the native eggs for a great taste)
salt and pepper
Fine chopped ginger (1 table spoon)
2 fresh yellow lemon
– In a medium sized pot, saute your 1 chorizo with 3 garlic chopped and half chopped onions in 4 tsp of olive oil. Add the crabs, shrimps, and clams until half-cooked. Add 2 cups white wine. Add the chopped ginger. When the clams are opened, add the squid and continue cooking for a few minutes. Season with salt, pepper, Spanish paprika, and saffron. Let it simmer until the ingredients sauce extracts is noticeable. Add another 2 tsp of olive oil and mix it well in a minute. Set it aside.
– In the Paellera (if available) or your favorite Wok Pan, saute the 2 chopped chorizo bilbao using the oil from the can (if none use the remaining olive oil). Move the bilbao to the side of the paellera. Add the bell pepper and green peas.
– Add the rice, mix thoroughly with the chorizo, and remaining garlic, onions, red bell peppers.
– Drain the liquid from the half-cooked seafood and add it to the pan. Mix the liquid with the rice. The rice grains will slowly grow a bit bigger. Add the broth and the remaining wine little by little as necessary. Continue adding liquid (broth or wine) while mixing until the rice grains double in size. Add the tomato paste. Season with salt, pepper, Spanish paprika, and saffron.Â When the rice is almost cooked (about 75% done), turn off the flame. Arrange the seafood on top of the rice. (You can substitute, a tomato sauce from the paste if not available). Set aside 1/4 of ingredients for serving prepation later.
– Cover the paellera with foil and bake in the oven for 40 minutes to one hour until cooked. (Substitute: Transfer it to your favorite baking pan and covered it with a foil) You can use your Mini Oven for this.
– Place it on you serving dishes (nice to have the paellera)
– Garnish with remaining ingredients on top with your sliced boiled eggs.
– Squeeze some fresh lemon and drizzleÂ Sliced some lemon and add it on the side
– Served while its hot!
– Good for 5 to 6 persons.
– Best with White Wine
Enjoy the Food Chillax and Relax!
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