HOW do you like your paella—nice, soft and wet; al dente, thin and dry; soupy like risotto; saucy like a stew?
However you like your paella, you’ll find your heart’s desire at Arrozeria, the newly launched Spanish restaurant on the Fourth Level of Century City Mall. The chefs behind Arrozeria—Vask’s famous Chef Jose Luis ‘Chele’ Gonzalez, along with Chefs Keith Fresnido and Ivan Saiz—respect the way Filipinos have become accustomed to soft and wet paella with chunky meat or seafood and vegetables, although the original Spanish paella is more dry and al dente, with a bite, as you get to feel each and every grain of rice in your mouth. So you can choose whether you want your paella al dente and thin or soft and wet, and you also get to choose the size—12 inches (good for 2 to 3 persons), 15 inches (good for 4 to 5 persons), or 18 inches (good for 6 to 8 persons).
Choices include Abanda (boneless fish and seafood), Del Señorito (boneless chicken and peeled seafood), De Verduras (seasonal vegetables), Valenciana (chicken, rosemary, green and white beans), Pato y Setas (duck and mushrooms), and Rossejat (beef shank, pork knuckle, chorizo and chickpeas), with prices ranging from Php550 to Php790 for the 12-inch paella, from Php1,050 to Php1,530 for the 15-inch paella, and from Php1,600 to Php2,320 for the 18-inch paella, depending on what variant you order. Can you imagine duck in your paella, or beef shank and pork knuckle? Indulgence, indeed, that diners appreciate!
There are, however, certain paella and rice dishes that Arrozeria has set as a standard Caldoso (soupy), Meloso (saucy), Risotto (creamy), Arroz con Costra (with an egg crust) and Arroz Gratinado (gratinated). There’s De Cangrejo (crab and snow peas) for the Caldoso; Cerdo Adobado y Boletus (marinated pork with Porcini mushrooms) and Marinero (fish and squid) for the Meloso; Remolacha y Trigueros (beetroot and green asparagus with local cheese) and Foie Gras y Boletus (foie gras and Porcini mushrooms) for the Risottos; Chorizo y Gambas for the Arroz con Costra; and Longaniza (longganisa with broccoli and aioli gratin) for the Arroz Gratinado.
The nice thing about Arrozeria’s paellas, besides being delicious and flavorful, is that they make use of local Tinawon rice, an heirloom variety of the Ifugaos. It is strikingly similar in characteristics to the Bomba rice traditionally used in making Spanish paella, so the chefs of Arrozeria searched for a steady source of Tinawon rice and, finding one, decided to use it for their paellas. This practically supports the local heirloom rice industry and, in encouraging Ifugao farmers to continue to produce Tinawon rice, they are helping preserve the tradition and keep it alive.
Besides paella, though, one other important item on Arrozeria’s menu is Fideua, a traditional Spanish dish similar to paella that makes use of short, thin noodles instead of rice, although the method of cooking is basically the same. There are two variants—Callos (pork, tripe and garbanzos), and Negra (black squid ink and octopus)—to choose from, with prices ranging from Php500 to Php590 for the 12-inch size, from Php950 to Php1,130 for the 15-inch size, and from Php1,450 to Php1,720 for the 18-inch size.
With a full Spanish menu to boot, Arrozeria carries several selections of Bocatas (Spanish sandwiches), Verdes (light and healthy plates), Tapas (savory bites to enjoy with a drink), Carnes y Pescados (hearty meat and fish dishes), and Dulces (desserts).
Must-tries include Manchega (Php295), salad of lettuce, Manchego cheese, apple and dried fruits); Tabla de Pates (Php395), which consists of Campagne, cochinillo and mushrooms, chicken pistachio and seafood terrine, with black olive, parsley and Porcini mushroom mayonnaise; Croquetas Trio (Php275), fish and seafood, Porcini mushrooms and stewed Bechamel croquettes; Lengua Frita (Php380), which are generous slices of deep-fried Angus ox tongue coated in Bechamel with tartar sauce; Albondigas con Champiñones (Php375), beef and pork meatballs with a button mushroom sauce and rustic potatoes; Pimiento Rellenos (Php295), which are Piquillo peppers stuffed with braised ox tail; and Gambas con Gabardina Negra (Php395), which are squid ink battered shrimps with mojo picon.
Arrozeria served some of these must-tries along with their highly recommended paella and fideua variants during the restaurant’s formal opening last August (2015).
For the desserts, there are three must-tries: Tocinillo del Cielo (Php250), which is an egg yolk flan with raspberry foam, yogurt, lime and Modena vinegar reduction; Tarta de Chocolate (Php195), chocolate tart with whipped cream and chocolate crumbs; and Calamansi Semifrio (Php225), which is a calamansi semifreddo with mango sauce and mint jelly.
To wash down a really good Spanish meal, Arrozeria suggests its De Fiesta signature refreshers in mugs and jars. On opening day, the restaurant had free flowing La Blanca (white Sangria), La De Siempre (wine and fruits), Calimocho (wine and Coke), and La Guapa (rose Sangria) for guests to enjoy.
For a really authentic and enjoyable Spanish meal, the newly opened Arrozeria is proving to be one of the best places to visit.
(Arrozeria is located on the Fourth Floor of Century City Mall, Kalayaan Ave., Makati City; with telephone number 894-1796.)
