Paella – Rice and shine
lth, Labor and Welfare has come up with the 30 Different Items Per Day to be Healthy scheme, in which 30 food items are suggested so people get the nutrients the body needs.
Nishida says: “Our menu is planned by Japanese nutritionists, who included more than 10 ingredients in each food item sold, therefore providing a healthy, balanced diet for Hongkongers.”
Rice is not only a staple for Asians, but for some Western populations as well. One popular rice dish from the West is paella, which many would consider as the national dish of Spain.
“Paella, which means pan in Spanish, comes from Valencia in Spain. It used to be considered more of a peasant dish by the locals, as rice is very easy to grow and obtain. Farmers and fishermen can just cook up a large pan of paella with some rice and fresh seafood,” says executive chef Michael Van Warmelo of Tapeo (Tel:3171-1989) in the Aus Building at 15-19 Hollywood Road.
Spanish bomba rice is used to make the paella. “The short-grained rice absorbs three times its volume in broth, but it still holds its shape and texture as a grain of rice, which is the perfect rice for cooking paella,” Van Warmelo says.
Apart from a variety of tapas, the cozy restaurant also serves up several paella dishes, featuring seafood paella (HK$178), meat paella (HK$168) and also one mixing both seafood and meat together (HK$198), all served in a pan. “It’s like a big feast in a small pan,” Van Warmelo says.
For those who still have not had enough of rice, try the Spanish rice pudding (HK$58) at Tapeo. The authentic dessert is made with milk, cinnamon, orange peel and orange caramel. The fresh orange zest perks up the creamy texture of the pudding.
As a leading rice producer in Europe, Italy often serves rice as a main dish, instead of making it a side dish like in most Chinese cuisines. “In Italian cuisine, we don’t think about rice the way Asians think about rice,” says Andrea Spagoni, executive chef of Domani (Tel: 2111-1197) in Pacific Place.
Risotto is one example. The restaurant serves an array of modern risottos (all at HK$210).
Surprise your palate with the surprising combination of Italian figs and French foie gras in a risotto, or go for the more subtle but equally amazing thyme risotto topped with cocoa powder, inspired by chocolate pralines.
Or experience how tea complements seafood in the Earl Grey tea risotto with calamari and lime.
“Using carnaroli rice for the risottos, we always cook the rice to al dente, so it doesn’t lose its body and structure. When cooked, each grain should remain separate from each other – difficult to be eaten with chopsticks, unlike the relatively sticky Asian rice,” Spagoni says.
paella Recipes with Bill & Sheila(click on the graphic for more information)
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