Patricia, an avid reader of OAP, gave me this foodie tip about her mom's Paella Valenciana, which is a by-order, home-based business in Tomas Morato. I got intrigued because:
-- Her dad's side of the family is originally from Valencia, Spain.
-- Her mom does not scrimp on ingredients.
-- The saffron used in the paella is directly imported from Valencia via their relatives.
-- The Calrose rice is coated with the flavor, and there is no dryness at all.
-- Her mom also sells frozen, ready-to-heat Spanish delicacies like Bacalao, Callos and Lengua.
I've been looking for something like this -- a dish you can order for potluck parties or celebrations at home with your family. :) We ordered one for the birthday of my Dad last August.
You have to pick up the Paella in Tomas Morato. It is recommended that you pick it up on the day of the celebration itself. You have the option to "rent" the paellera for P2,500 deposit, which they will just refund when you return it. You can opt to get your order in a foil tray instead, so as not to be bothered with returning it, but the presentation will not be as nice.
One of our problems was how to reheat the paella if you don't have a big oven that can accommodate the entire plate. Any idea on how to reheat this paellera at home?
We loved the Paella! It actually beats all the other commercially available Paella in the market.
The rice grains were big and a bit fat, having absorbed all the flavor without becoming dry and soggy. The Paella retained its bite, and we could taste the real flavors of the saffron in it.
It came with generous servings of fresh lemon and ali oli garlic cream sauce. We didn't use the sauce because we thought it didn't complement the taste of the Paella.
One thing though, we found the toppings were not as plentiful as we would have liked. We were a bit disappointed that there was little tutong, which is actually something we look forward to when eating paella (most foodies dig for it first). I guess you have to request your Paella to have extra tutong.
After tasting their original Paella Valenciana, we plan to try all the other paellas:
Paella Negra (P3,200). Squid Ink Paella. Serves 15 pax.
Ox Tail Paella (P3,700). Most customers rave about this. Serves 15 pax.
Leg of Lamb (boneless) Paella (P4,200). Serves 25 pax. This size is what people usually order even if they are a small group because the leftover paella tastes even better in the following days.
They also serve various types of Paella that are good for 35 pax for P5,200.
Patricia's mom also makes Fideua, which is a paella that uses pasta noodles instead of rice. Same pricing.
A photo of Lolo Popsy and Lola Momsy with the three musketeers. :)
The Paella Valenciana secret is out -- the best Paella Valenciana is really made at home. :) Thanks to Patricia for the tip!
Mrs. Peewee Morato's Paella Valenciana
99 Scout Gandia. St. cor/across Citi savings, 2nd tall brown gate
Mobile: +63917-8478706 (text first before calling)
Live an Awesome Life,
Disclosure: Nothing to disclose. We paid for the Paella and we are not, in any way, connected to the owners.
P.S. The best Paella Valenciana we have ever tasted is not commercially available. We still can't forget the awesome flavors of Paella Valenciana ala Market Manila. We just realized it after tasting all the other available Paella in the market. It will always remain the best paella for us in our foodie memory. :)