How would you react if you are invited to a Paella Night?
Me: Oh yes, count me in.
Who would say no to paella, I muttered to myself. Just by imagining the prawns and squid that goes with it, made me drool.
Globally, Paella is considered a diverse dish which can be adjusted to your whim and taste, customary to Valencian tradition, the dish consists of Prawn, Calamares, Chicken and Chorizo. Due to evolution of times, Paella nowadays can be customized according to your wishes.
Here are the types of Paella we are familiar with:
Paella Valenciana - Best known type throughout Spain and neighboring regions. This dish is prepared with a tomato, pepper, onion and garlic sofrito. Authentic Valencians include rabbit meat. Other countries uses Chicken meat combined with some seafood.
Seafood Paella - Also known as paella marinera, it consists of seafood such as squid, prawns, mussels and clams.
Paella Negra –This type of paella is infused with octopus or squid ink and comes with the same ingredients as seafood paella
In the Philippines, you can find paella in buffet restaurants and mostly in Spanish cuisine restaurants. The elite usually serve this during special occasions and often included in their Sunday meal. Another season which you can see paella abound would be during Christmas season.
Producing a paella dish requires patience and personal technique and to come up with a rich taste that will surely catch everyone’s palate, cooking the dish with passion is the secret (not anymore, haha) according to Ditto Lesaca, owner of Ditto’s Paella.
Me: Oh yes, count me in.
Who would say no to paella, I muttered to myself. Just by imagining the prawns and squid that goes with it, made me drool.
Globally, Paella is considered a diverse dish which can be adjusted to your whim and taste, customary to Valencian tradition, the dish consists of Prawn, Calamares, Chicken and Chorizo. Due to evolution of times, Paella nowadays can be customized according to your wishes.
Here are the types of Paella we are familiar with:
Paella Valenciana - Best known type throughout Spain and neighboring regions. This dish is prepared with a tomato, pepper, onion and garlic sofrito. Authentic Valencians include rabbit meat. Other countries uses Chicken meat combined with some seafood.
Seafood Paella - Also known as paella marinera, it consists of seafood such as squid, prawns, mussels and clams.
Paella Negra –This type of paella is infused with octopus or squid ink and comes with the same ingredients as seafood paella
In the Philippines, you can find paella in buffet restaurants and mostly in Spanish cuisine restaurants. The elite usually serve this during special occasions and often included in their Sunday meal. Another season which you can see paella abound would be during Christmas season.
Producing a paella dish requires patience and personal technique and to come up with a rich taste that will surely catch everyone’s palate, cooking the dish with passion is the secret (not anymore, haha) according to Ditto Lesaca, owner of Ditto’s Paella.
Ditto Lesaca Ditto engaged us on a night of Paella goodness paired with Red wine and lots of delicious insights of the dish. Ditto shared with us how he started the business when he was still in his 20s mainly to cover for his beer money. He later on realized that this can be a good food career to sustain his living and not just for beer.
That night, we feasted on Ditto’s Paella Valenciana and Paella Negra. It is noticeable that his version is overflowing with Prawns, Squid, Chicken meat, Chorizo and sliced boiled eggs. He mentioned that he does not serve the regular type where people are prone to fight each other out of the measly meat portions.
That night, we feasted on Ditto’s Paella Valenciana and Paella Negra. It is noticeable that his version is overflowing with Prawns, Squid, Chicken meat, Chorizo and sliced boiled eggs. He mentioned that he does not serve the regular type where people are prone to fight each other out of the measly meat portions.
Paella Valenciana
Ditto's Paella Negra
Ditto also shared that he learned to cook from his mother Carmen “Mita” Guidote Lesaca who learned to cook the dish from her late father Alfedo Guidote. Per his family tradition, they cook their Paella over charcoal fire and without shortcuts, this includes acquiring the ingredients fresh on the day that the dish will be cook.
To date, Ditto’s Paella caters to Manila most influential families. During peak season, he can prepare 28 big paellera in a day. Ditto can cater to as little as 2 people with a small paellera and his big Paellera can feed up to 40 people.
You can also taste this exquisite Paella by order, and yes, they deliver! To order, you may call 0918.96.DITTO (34886) or 0917.5191.777. Follow Ditto’s Pella on Facebook: @paelladitto.
Ditto's Sizes and pricing:
Personal ( Serves 2) – P2,000
Cozy (Serves 5) – P4,000
Small (Serves 10) – P6,000
Medium (Serves 20) – P8,000
Large (Serves 40) – P10,000
To date, Ditto’s Paella caters to Manila most influential families. During peak season, he can prepare 28 big paellera in a day. Ditto can cater to as little as 2 people with a small paellera and his big Paellera can feed up to 40 people.
You can also taste this exquisite Paella by order, and yes, they deliver! To order, you may call 0918.96.DITTO (34886) or 0917.5191.777. Follow Ditto’s Pella on Facebook: @paelladitto.
Ditto's Sizes and pricing:
Personal ( Serves 2) – P2,000
Cozy (Serves 5) – P4,000
Small (Serves 10) – P6,000
Medium (Serves 20) – P8,000
Large (Serves 40) – P10,000
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