A Christmas of old favorites

MANILA, Philippines - We have decided to serve old family favorites during our turn to host a Christmas dinner. Surely a perfectly done cocido and a sumptuous paella will not fail to add a festive and yes, delicious, element to any holiday gathering. We are sharing the recipes with our readers, in case they have yet to decide on what to prepare, or they have some balikbayan relatives pining for this kind of food.

Paella rice is sold at La Tienda in Makati. Chorizo El Rey, to our mind, is the best to use, but lately it has become scarce. We found the Palacios brand too tough and too spicy, plus it is more expensive. There is a variant sold at Pacifica Deli. This one can do. Paella mixes, in powder form, are available, in case you do not have the real saffron. There are stores, however, which carry saffron, either in powder form or as fibers.

The cocido is best done with boneless beef kenchi or brisket. You may want to add a piece or two of tuhod (beef legs) for more texture and fatty consistency. A dash of Spanish paprika or sweet pimento dulce will give it added flavor.

Follow the following recipes and elicit the “ohs” and “ahs” of your family and guests – we hope!

PAELLA FIESTA (of our Private Kitchen)  

We have devised a different way to cook

this fiesta rice without using a paellera.

Ingredients:

Six cloves native garlic, crushed

1 cup olive oil

1 large onion, chopped

1 can peeled whole tomatoes

1 whole chicken breast

1/4 kilo ham, cut into thin squares

1 chorizo bilbao sliced diagonally

1/4h kilo medium-sized shrimps

3 jumbo prawns

2 crabs (alimasag)

100 gms squid

1 packet saffron powder or a pinch of fibers

2 cups paella rice

2 tsps paella seaoning

2-1/2 cups water or broth

2 tablespoons Spanish paprika

1 hard boiled egg

1 gm green peas

Leeks and celery

Peppercorns

Procedure:

Steam shrimps and crabs covered with celery and leeks. Set aside. Fry jumbo prawns and squid in olive oil, set aside.

Boil chicken breast with peppercorns, leeks and celery. When tender, cut into cubes, set aside.

In a shallow pan, sauté garlic and onion in olive oil. Add peeled whole tomatoes, crushing and mashing these into the mixture. Add chorizo, ham and chicken, small shrimps and squid. Season with paprika, paella seasoning, salt and pepper to taste. When done, set aside.

Prepare the rice: Wash and drain the rice. In a casserole heat the oil. Pour in the rice and mix well, then add the saffron and a dash of salt. Add water or broth to cook. Mix with the ingredients above previously cooked.

To assemble: Put rice in a server and top with jumbo shrimps, crabs , green peas and hardboiled egg . Can serve 12 people.

COCIDO ESPAñOL

Perfect to serve with paella fiesta.

Ingredients :

1 kilo beef kenchi without bones, or brisket

4 onions: two chopped, two sliced in quarters

Leeks and celery

10 tomatoes chopped, divided into two portions

1 head native garlic

1 chorizo bilbao, cut diagonally,

1/4h kilo lean bacon (cooked)

1 can tomato sauce

2 tsp Spanish paprika

Half a head of cabbage

1/4 kilo Baguio beans

4 carrots, cut thin, lengthwise

Procedure:

In a casserole, combine meat, half the tomatoes, one carrot, onion, leeks and celery. Tenderize in enough water. When done, drain meat and set aside. In a separate pan, saute garlic, remaining tomatoes and onions. Add chorizo, bacon and meat. Cover with tomato sauce and paprika. Let simmer for a while. Mix well.

In another casserole, boil broth then add vegetables. When done, take veggies out of the broth.

To assemble, transfer meat mixture onto one side of a big serving platter. Arrange vegetables on the other side, alternating the greens and orange for an attractive plating. Pour the rest of the sauce over the dish. Serves 10 to 12.