Comments on: Prime Rib & Mushroom Paella a la Marketman

By: Ruby

Ruby — Sun, 09 Nov 2014 20:47:08 +0000

good day
I just want to ask meron ba kayo branch dito sa Luzon/ Manila area or is it possible ma e travel sa address ko halimbawa sa fort Bonifacio Kasi I’m planning to have one (paella) this coming 23 nov 14′.. Thank you

By: Rose

Rose — Thu, 02 Jan 2014 20:50:32 +0000

Thanks for replying to my query.
I hope you never stop sharing your wonderful recipes. This is my go to website when I’m craving for a Pinoy dish.

By: Marketman

Marketman — Thu, 02 Jan 2014 13:15:24 +0000

Eva, they carry it at Terry’s delicatessen(s). If they don’t have bomba, they have other varieties of paella rice. Present tense, most Spaniards, I think, would go the other way and NOT touch the rice much at all, precisely so the grains remain distinct and not risotto like… But to each their own…

By: Eva

Eva — Thu, 02 Jan 2014 11:29:53 +0000

Hi, where can i buy spanish bomba rice ?

By: present tense

present tense — Thu, 02 Jan 2014 05:38:24 +0000

i actually cook my paella the same as a risotto except that i bake this in the last few minutes. i find the starches come out hot and heavy with continuous mixing. i dont wash my rice. BTW, i use readily available rice which is usually local rice.

By: Dave B.

Dave B. — Thu, 02 Jan 2014 03:42:52 +0000

this looks amazing–i’m salivating right now. happy new year, mm!

By: ami

ami — Thu, 02 Jan 2014 03:08:45 +0000

Looks so delicious. The menu for your crew’s party is way better than the menu that we had for our Christmas party at a 5 star hotel.

By: natie

natie — Wed, 01 Jan 2014 23:48:37 +0000

I was about to ask about the socarrat, which is my favorite.. The above pictures are like jewels..

By: Marketman

Marketman — Wed, 01 Jan 2014 22:26:56 +0000

Rose, PAL has a flight from Bacolod to Cebu I believe, as does Cebu Pacific. Other guests to previous eyeballs have taken a car or bus from Bacolod, but that was some 8-10 hour long journey, crossing on a ferry from Dumaguete... Rob, yes, perhaps it is an arroz con carne... however, in previous iterations of paella, in old posts, I do use the sofritto, which is slow cooked onions and garlic (a couple of hours) and tomatoes with saffron... And yes, there is some discussion over broth first or not... several paella books I own don't agree on that front. As for the charcoal, I agree, but since we were cooking three other paellas on our outdoor weber grill, I did this one in the oven and it did lack the characteristic socarrat that forms on a good fire... Sofrito Paella a la Marketman (the typical base recipe I use) La Baracca Paella, Madrid Home-Made Paella in reaction to the bad one at La Baracca Lechon Paella a la Marketman (seriously?) Marketman and Crew Tips for cooking Paella (Paella 101) -- and a discussion at the end of broth first or rice first... Paella Tweaks -- more futzing and tips Arroz Negro a la Marketman Arroz con Gambas -- which is done in a paellera, and only named so as its inspired by a chef who made something similar (this is broth first) Baked Quail & Mushroom Rice a la Marketman There are other paella posts in the archives as well... Here an interesting article on paella vs. arroz -- and it still confuses... :)

By: Rose

Rose — Wed, 01 Jan 2014 20:35:56 +0000

Very nice idea.
May I ask you what the best way to travel to Cebu if coming from Bacolod?

Happy New Year and thanks!