Paella

[den2x]

---

Asa lami nga Paella?

[tonioyantao]

Asa lami nga Paella?

ako gabuhat ko.
order ka? hehehe.

pancit malabon i think makes paella never tried it thou...

[den2x]

ako gabuhat ko.
order ka? hehehe.

pancit malabon i think makes paella never tried it thou...

mao ba pila pud? naa ka pics.

[tonioyantao]

500 good for 10 12
Wala ko pics I don't do it often by special request ra. My paella is not like those that you find at caterers or restaurants that looks like a hybrid of biko and varrozcaldo.

[den2x]

pangdaghan man diay na noh.. naa ba kaha baligya kanang good for 3-4 person lang. gamay ra man gud mi. try nya nako ask ang pansit malabon. onsa na imong paella? seafood?

[tonioyantao]

Pangdaghan gyud na vkay kuti buhaton. Ikaw bahala kung seafood or a combination Of seafood N chicken. or any meat u vwant. Sayang lng kay wala nko ka kita gabaligya ug rabbit, there nice for paella.

I also make paella negra

[andch81]

pabuhat ko beh.. huhuhu.. nahan kog paella.

[lintanks]

Asa lami nga Paella?

Casino Espanol makes decent paella. There is (was?) a Spanish Restaurant located at the road leading to Maria Luisa Estate. However, I am sure there are others who can make good ones too, especially kung special orders. The price offered by tonioyantao is very good. Dili lalim mag luto ug paella kay sige ka stir sa paellera para dili ma dukot at the beginning. Very hot. The dukot can be encouraged towards the end of the process.

The secret to a good paella is in the good mix of ingredients, the paellera and the Bomba rice used. Anyhow, in the Philippines, many use Japanese rice as a substitute.

[tonioyantao]

Casino Espanol makes decent paella. There is (was?) a Spanish Restaurant located at the road leading to Maria Luisa Estate. However, I am sure there are others who can make good ones too, especially kung special orders. The price offered by tonioyantao is very good. Dili lalim mag luto ug paella kay sige ka stir sa paellera para dili ma dukot at the beginning. Very hot. The dukot can be encouraged towards the end of the process.

The secret to a good paella is in the good mix of ingredients, the paellera and the Bomba rice used. Anyhow, in the Philippines, many use Japanese rice as a substitute.

thanks lintaks. yup casino espanol makes paella duh.... why didn't i remember that hehehe.

tinuod true paella takes more preparation to make.
the problem of some cooks is that they use japanese rice in making paella which has too much amylopectin making the rice too sticky and awful to eat, worse some use malagkit yikes! no wonder pinoys don't like eating paella, it's because they havnt tried good paella.

bomba rice looks like japanese rice but is the exact opposite in terms of characteristic,
it is hard to find and very expensive
the reason why they use bomba rice because it contains more amylose than amylopectin making them less susceptible to clumping and better water retention during cooking they wont turn into a sticky mess and still has the ability to suck up more liquid without breaking compared to our normal rice.
i substitute bomba for any long grain rice. basmati, jasmine etc.
because they have the same characteristics of bomba rice and much more available.

fyi there is a local rice variety that is perfect for paella and much cheaper compared to jasmine or basmati, won't tell it here pm me if your interested hehehe.

[mastomaso]

Casino Espanol and Beehive also makes paella. I think Arano also makes paella.