Tag Archives: Calamari

A Taste of Tapella

21 May

Last Monday, me and my blogger friends were given a chance to taste Tapella’s newest menu with offerings such as tapas, seafoods, delectable stews and yummy desserts.

Chef Alexandra Cacho gave us a demo on how she cooks our Paella with manchego cheese, chicken, asparagus and shrimp! (Manchego cheese, chicken, asparagus and shrimp paella if you are looking for it in their menu. P500) Although she was able to give us great instructions on how to cook paella, it was quite difficult to follow directions specially with a wannabe-cook like me ;).

Chef Alexandra stirring the delicious paella with Manchego cheese, chicken, asparagus and shrimp.

The place was enveloped with the mouth-watering smell of the sauce. It made the paella more delectable when she added the Manchego cheese. Manchego cheese is made from pasteurized sheep’s milk. It is named after the Spanish Region of La Mancha. The cheese leaves a taste that is characteristic to sheep’s milk as the Chef told us. This is quite an evolution to our much loved paella.

The next dish that was cooked by the chef is the fried quail egg, pimiento with serrano ham also known as Cojonudos. This particular dish is a crowd favorite because everyone was amazed to see a fried quail egg. We usually eat quail eggs in its boiled form. Specially the ones which is quite a popular street food known as kwek kwek, a quail egg covered in orange food coloring. It is quite easy to cook as all you need to do is fry the quail egg. We can substitute the serrano ham with the usual Christmas hams we get during the holidays.

Crave for open-faced bites such as Cojonudos-fried quail eggs with pimiento and serrano ham in baguette and the juicy and savory duck fatty liver in bread.

Chef also prepared Sangrea. It is a wine punch with fruits and soda. I was not able to pay much attention on how it was made, but what I can remember is that it made me a little dizzy after a couple of servings. According to some articles, Sangrea is a traditional heritage well rooted in Spain. Kind of like the regular punch that we make during parties (Note: Gin Pomelo) but with a little panache.

Sangrea, a fruit based wide punch that made me dizzy after two servings. 😀

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