The event was presented by by Fuego Hotels and Properties together with the Economic and Commercial Office of the Spanish Embassy, The Flavors of Spain 09 was launched at the Tower Club in Makati, graced by foreign dignitaries, diplomats, I was invited to this scrumptious event.

Food
One of Spains biggest draws comes in the form of its tasty cuisine. It consists of a variety of dishes which stem from differences in geography, culture and climate. It ranges from cheese and olives to squid to meat delicacies. The essential ingredient for real Spanish cooking is olive oil, a s Spain produces 44% of the world’s olives.

The most famous and traditional dish is paella – an internationally known rice dish. It is made in every region of Spain, using about any kind of ingredient that goes well with rice. There are many versions of paella. It may contain chicken, pork, shellfish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also gives the rice a wonderful golden color is an essential part of paella. Other famous traditional dishes are tapas and tortilla Espanola de patatas and gazpacho.

Black Shrimp Tempura

Chicken Stew With Olives

Salsa Dips

Cheeses

Paella

Gazpacho

Lamb Meatballs Ibicenca

Chef Mikel Arruiz

Regular Cold Cut Ham


Jamon Iberico

Seafood Paella

Stuffed Mussels

Bread With Tomato, Sobrasada with Quail Eggs

Spanish Cold Cuts

Wines
Spain is the 3rd largest producer of wine in the world. There are more than sixty five wine regions in Spain. Better known are the quality reds from Rioja and Ribera del Duero and white wines from Penedes and Rueda, “sherries” from Jeez and a fine sparkling wine known as cava. Wine is a part of the culture of Spain.

I lost count at 5 glasses of wine. And this is how I look like after having too much wine. I’m the one on the right with eyes closed.

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!