The paella is probably one of the dishes that made Spanish cuisine a world-renowned culinary staple today. Providing an endless variety and versions in all corners of the world, this classic Spanish dish is the perfect representation of Spain’s vibrant, flavourful and timeless cuisine
In the Philippines, rice is an integral part of Filipino cuisine—a fondness that we share with Spain. At the multi-award winning Enye by Chele Gonzalez at the Crimson Resort & Spa Mactan, these selection of authentic Spanish paellas is catching the attention of many food enthusiasts.
First on the list is the paella negra that originated in Valencia, Spain. This paella is made with squid-ink that coats rice grains, giving its black colour and topped with perfectly grilled octopus and scallops adding a rich flavour to every bite.
Paella valenciana is also another option. Same as the paella negra, this paella also originated in the Valencia region of Spain. Traditionally made with chicken, rosemary, and green and white beans giving it a fresh and light texture.
And finally, the paella de costillas made with marinated pork ribs, porcini mushrooms—a perfect option for those who prefer meat in their paellas.
