Comments on: Chicken, Pork & Shrimp Paella a la Marketman

By: ann

ann — Mon, 17 Aug 2009 12:55:15 +0000

@food_fan
I saw some relatively inexpensive ones at Gourdo’s in Gateway. The one that serves 6 costs around Php500 if I remember it right.

By: food_fan

food_fan — Sat, 08 Aug 2009 03:47:06 +0000

Hi! Thanks so much for this post! Do you know where we can find paelleras in different sizes that aren’t so expensive? the ones we’ve seen so far are being sold in la Tienda and they are so huge. Looking for something that serves maybe 4 and 2?

By: witsandnuts

witsandnuts — Tue, 10 Jun 2008 16:46:08 +0000

Mouthwatering!

By: quiapo

quiapo — Tue, 10 Jun 2008 09:53:12 +0000

There is a dish called Bringhe among Tagalog people of paella ingredients with malagkit rice, simmered in coconut milk and coloured with dilao, which is popular at buffet dinners. It is delicious but you must not think of it as paella, as it will spoil your enjoyment of an excellent dish, particulrly as no saffron is used, but instead turmeric(dilaw) gives the yellow colour.Apparently in the southern tagalog areas, there is a dish called Valenciana which is made similarly to paella but uses achuete for colouring, and omits seafood in the ingredients. I have never tried it but can only imagine it is also very nice. The use of malagkit rice reminds me of the “ma chang” among the local Fukien, which is lotus wrapped parcels of malagkit rice with sausage, pork, chicken etc – also very nice. all very nice, but the naming is improtant as our expectations may lesd us to disappointment and rejection of what is really fine cuisine.

By: danney

danney — Mon, 09 Jun 2008 13:19:40 +0000

I love paella particularly paella negro. I first tried paella negro in Barcelona and Canary Islands. I also like arroz valenciana. I wish the Philippines will retain and maintain cooking arroz valenciana. I believe this is the sticky version of paella because everytime I attend special occassions in Laguna, they always serve arroz valenciana using malagkit rice