Spanish food
According to filipinokastila.tripod.com on an article about food, 80% of Filipino dishes come from Spain. Spain colonized the Philippines for more than 300 years. It’s no surprise that our dishes have strong Spanish influence. Tweaking the saltiness and sweetness to fit the Filipino taste buds and using more accessible ingredients are the variations done to these Filipino dishes yet they still remain very similar to the Spanish recipe.
Paella is served during festivals and celebrations. In Spain it is cooked by using a paellara. A paellara is a huge black pan with 2 handles at the side used traditionally to cook Paella. Saffron is the essential ingredient of Paella which turns the pigment of rice into a nice golden color. According to the supervisor of Dulcinea, Mr. Wilbern Lagrosa, there are 3 main types of Paella. Paella Marinera is filled with seafood goodness. Tres and Dulcinea’s Paellas are very similar. Large shrimps are cooked until it reaches an orange tint. Sliced squids have a soft perfect texture. Clams and mussels are filled with their strong seafood flavour. Paella Valenciana is a combination of seafood, chicken and pork. The chicken and pork are cut into tender bite-sized pieces for convenience. This is great for people who are looking for a wide variety of meat. Paella Negra is perfect for those who are looking for something new! This variation comes with squid ink, which gives the paella a black tint and a unique flavour.
The Filipino variation is very similar to the Spanish recipe. In the words of myfilipinokitchen.com about the difference between Filipino and Spanish dishes, one of the differences is that a wok can be used instead of a traditional paellera, raisins are present and stickier rice is used. A prominent Spanish ingredient in Paella is paprika. Dulcinea and Tres, use paprika made in the Philippines, which can be bought in local supermarkets instead of importing the ingredient from Spain. According to an article about authentic
Paella is served during festivals and celebrations. In Spain it is cooked by using a paellara. A paellara is a huge black pan with 2 handles at the side used traditionally to cook Paella. Saffron is the essential ingredient of Paella which turns the pigment of rice into a nice golden color. According to the supervisor of Dulcinea, Mr. Wilbern Lagrosa, there are 3 main types of Paella. Paella Marinera is filled with seafood goodness. Tres and Dulcinea’s Paellas are very similar. Large shrimps are cooked until it reaches an orange tint. Sliced squids have a soft perfect texture. Clams and mussels are filled with their strong seafood flavour. Paella Valenciana is a combination of seafood, chicken and pork. The chicken and pork are cut into tender bite-sized pieces for convenience. This is great for people who are looking for a wide variety of meat. Paella Negra is perfect for those who are looking for something new! This variation comes with squid ink, which gives the paella a black tint and a unique flavour.
The Filipino variation is very similar to the Spanish recipe. In the words of myfilipinokitchen.com about the difference between Filipino and Spanish dishes, one of the differences is that a wok can be used instead of a traditional paellera, raisins are present and stickier rice is used. A prominent Spanish ingredient in Paella is paprika. Dulcinea and Tres, use paprika made in the Philippines, which can be bought in local supermarkets instead of importing the ingredient from Spain. According to an article about authentic