June 25th, 2009 
Honestly I am not a fan of Paella especially the ones served at the eat-all-you can restaurants here in the Philippines. The one thing I hate about it is that it’s kinda saucy and sometimes even soupy and the ingredients are kinda sloppy for my taste. But because Matakaw Ako, I eat anything that is edible.
However, this one Paella surely captured my palette. It is an authentic paella recipe made by no less but an authentic Spanish Chef herself, Chef Alexandra Got Pradera Cacho owner and head of Tapella by Gaudi restaurants.
I also got a great tip from her. Chef Xandra said instead of adding cooked rice on your Paella use uncooked rice instead. It will taste will be better and I definitely agree. The reason why most of the Paella I tasted were sloppy was the cooked rice that was used and mixed in with the rest of the ingredients. She said it is better to use uncooked rice for Paella so that it will absorb all the flavors.
Paella with Lamb and Shitake Mushroom
Heat Oil
Saute Garlic, Onions and Red Bell Pepper
Add the Lamb Meat and cook until its tender
Add Tomatoes
Add Shitake Mushroom
Make a space in the middle of the pot and pour the Uncooked Rice and mix with the rest of the ingredients
Add Salt and Pepper to taste
Pour meat stock (beef, chicken or pork) for this particular ingredient the Chef used beef
Add Saffron for coloring
Let it simmer for awhile and then cover the pot with cooking foil mix and check from time to time and let it simmer until the water is reduced.
Viola! Ready to serve and devour! Yummy!
(P.S. I will upload the link to the video if not post the video itself here soon, YouTube is taking forever to upload the 7 minute cooking demo of Chef Xandra at the Spain on the Road Again Food Fiesta. Come back soon to watch the step-by-step process of cooking an authentic Spanish Paella, it’s nothing like what we were used to, promise!)
Here is the video as promised! Enjoy!
Posted in 
Tags: 
