Preparing Spanish Cuisine at Tapella

Last May 16th, I got the chance to see Chef Xandra of Tapella prepare their bestsellers: Paella Manchego, which is her own original recipe, an appetizer Cojonudos, and Sangria.

The Paella Manchego (Php550.)

1. A good paella is determined by how tasty the rice is. From the term paella, it’s about cooking rice in a pan, where the Catalan word paella is derived. For Chef Xandra, the rice need not be the sticky kind. Jasmin rice or the regular rice is just perfect.
2. Consistency is important. Chef Xandra said that if you are cooking chicken paella, then you use chicken stock and just garnish it with chicken meat and vegetables. If you prefer seafood paella, then you use seafood broth. She is not sold to the idea of mixing all sorts of seafood into the rice to make a paella because the flavor will not be as distinct.
3. For this Paella Manchego, two special ingredients are added: manchego cheese and saffron. Both are sourced from Spain. The manchego cheese is made of milk from Manchega sheep.
4. The Ingredients:

Ingredients:

50gms. olive oil

75gms. chicken breast

50gms. onions

50gms. garlic

80gms. calrose rice

30gms. broccoli

70gms. prawns

30gms. asparagus

20gms. Manchego cheese

.5gms. paella seasoning and chicken broth

Procedure:

Heat the oil in a paella pan over medium heat. Cook the chicken until browned on all sides. Remove the chicken from the pan and transfer to a dish. Add the onion and garlic to the paella pan, and cook for 2 minutes. Add shrimp,cooked chicken and paella rice,paella seasoning, salt and pepper and chicken broth put the heat to medium, cover, and cook for a further 20 minutes.

Mix in the asparagus. Cook for a further 5 minutes or until the chicken and rice are tender and the broth has been absorbed.Remove the pan from the heat, sprinkle with the Manchego cheese, and serve.

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Gaudi recommends Blood Sausage this Halloween

For an extraordinary Halloween try Morcilla or blood sausage at Gaudi Restaurant. Morcilla is generally a thicker sausage, about 2 ½ to 3 inches across, stuffed with pig’s blood, rice, onions and spices. Morcilla is served in Gaudi both as a tapa and as an ingredient in stews.  For only Php200 enjoy the enticing flavor and texture of Morcilla with your family and friends this halloween.

About Gaudi Restaurant:
Gaudi  is open daily from 11am until 11pm. Wine all-you-can paired with tapas and canapé’s is served every Friday from 6pm to 9pm. Located at Ground Level of Serendra, Fort Bonifacio, Gaudi is surrounded by top Bussiness Offices, theatres and high end shops, making it an ideal spot for a quiet coffee, a fashionable business lunch or a romantic dinner. Gaudi offers a modern Spanish cuisine headed by Executive Chef Alexandra Cacho, the restaurant specializes in tapas and paellas plus a wider range of salad, pasta and dessert. The wine selection is from around the world valued well for money. The unique design of the restaurant reflects the art and genius of Catalonian architect Antoni Gaudi. For more information and reservations, call 856-0473.

Friday Wine Nights at Tapella, Greenbelt 3

Tapas, Paella and more – this is TAPELLA by Gaudi where Spanish dining has become innovative and exciting.  Located in the cosmopolitan Greenbelt 5, TAPELLA is the restaurant where the hip generation can satisfy their demanding appetite, maintain their youthful health and enjoy time.

Top caliber Chef Alexandra G. has prepared a menu of tapas, paellas, salads, seafood, pastas and deserts in the way they are served in Spain and in servings that can fit just one or to be shared by a group.  The wine selection is from around the world valued well for money.  Many are available by the glass.  The bar list comprises the most popular cocktails and drinks.

The ambiance gives a modern and relaxed atmosphere with interiors designed with wooden chairs and tables and soothing music to complete the setting.

Every Friday, Tapella offers Wine Night from 6:00pm-9:00pm indulge in all the wines and cocktail you want for only Php600. Savor carefully selected wines from around the world or enjoy a cocktail from the wide array of drinks, canapés, tapas and more available at the bar. Relax in a cozy, modern, no-frills atmosphere with authentic Spanish music and feel like you’ve stepped onto the Iberian Peninsula.

For more information and reservations, visit us at Ground Floor, Greenbelt 5, Ayala Center, Makati City or call 757-2710 to 11, visit www.tapella-restaurant.com, or email inquiry@tapella-restaurant.com.

Tapella Opens in Greenbelt 5

In a land where Spanish influence is seen in manners, in clothing, and in cuisine, it’s still good to discover a place where you can have that innovative Spanish flavor in every bite.

You will experience this at the newly opened Tapella Restaurant at Greenbelt 5, Makati.

When I went there, I was warmly welcomed by its amiable Executive Chef Alexandra Cacho. Muy bonita!

She gamely gave us a chitchat before the food tasting began. She told us that every year she would go home to Spain and be updated on the latest in Spanish cuisine. She would bring what she learned to the Philippines and innovate. She also added that Tapella has new dishes every six months, retaining of course the popular dishes.

Tapella interiors are cosy. The chairs are comfy and even if it’s a bit small indoors, there’s still some room to move around. The outdoor part is also perfect for al serenidad dining. The outdoor bar is perfect for dining and wining at nigthtime and enjoying the greenery of Greenbelt.

After a few minutes, the serving of different Spanish dishes began. We started with white garlic and almond soup shooters. It was my first time to taste some cold soup shooter. The taste was distinctly garlicky and you chew on bits of almonds. When you toss it up, you end up munching on slices of a grapefruit. It warms up the palate for the next dishes.

More appetizers came, whic are equally a delight to the palate.

the camembert with caramelized onions

chorizo stewed in red wine ~ yum!

cocido meat on fluted bread

garlic sauteed shrimp the modern way

el Bulli – calamari with black ink – this was topped with aioli dip

and my fave among the appetizers served was the octopus with paprika salt & virgin olive oil ~ twas my first time to taste octopus, and never thought I’d love it.

After the appetizers were the paella in different flavors. I must admit it was also the first time I tasted paella that I liked. I even texted Wizheart to tell him about it. The rice was perfectly cooked, and the flavors of salmon (the salmon paella was for the non-meat eaters), meat blended well together.

picadillo paella

creamy seafood paella

Alaska king crab paella

manchego cheese, chicken, asparagus, and shrimp paella

They have about five varieties of paella. You should check each one out!

The paella was served with the yummy steak! Burners were set up on the table, and beef strips were served. It was up to us if we wanted the meat to rare, medium rare, or well done.

Too bad, I had a meeting at 2:30pm so I didn’t stay for the desserts. But I know Tapella desserts are to die for. If their appetizers and main dishes tickled my palate, how much more the sweets.

Friday “Wine Nights” from 6 to 9, wine lovers can enjoy overflowing wine served with tapas for only Php600.

Indeed, at Tapella, there is a new way of dining. It’s fine dining on yummy innovative Spanish cuisine at popular prices.

As Tapella’s dining principle says:

“Start with a traditional base, pour an infusion of unique contrasting flavors and a spoonful of intense passion, a dash of talent and a sprig of innovation. Finish off with disconcerting textures and illusion.”

Getting there

Tapella Restaurant is at the ground level, Greenbelt 5, Ayala Center Makati. For the uninitiated, the resto is nearer Greenbelt 1.  You take the Greenbelt 1 exit going to Greenbelt 2. Right at the exit doors, you turn left right away, and you won’t miss Tapella.

Call for reservations: 757-2710 OR email at inquiry@tapella-restaurant.com.

Vamos a comer! =P~