Best Paella Valenciana in Manila?

Patricia, an avid reader of OAP, gave me this foodie tip about her mom’s Paella Valenciana, which is a by-order, home-based business in Tomas Morato. I got intrigued because:

— Her dad’s side of the family is originally from Valencia, Spain.
— Her mom does not scrimp on ingredients.
— The saffron used in the paella is directly imported from Valencia via their relatives.
— The Calrose rice is coated with the flavor, and there is no dryness at all.
— Her mom also sells frozen, ready-to-heat Spanish delicacies like Bacalao, Callos and Lengua.

I’ve been looking for something like this — a dish you can order for potluck parties or celebrations at home with your family. πŸ™‚ We ordered one for the birthday of my Dad last August.

Paella Valenciana Mixta (P2,200). This is the original recipe with a mix of seafood and meat. Serves 8-10 people.

You have to pick up the Paella in Tomas Morato. It is recommended that you pick it up on the day of the celebration itself. You have the option to “rent” the paellera for P2,500 deposit, which they will just refund when you return it. You can opt to get your order in a foil tray instead, so as not to be bothered with returning it, but the presentation will not be as nice.

One of our problems was how to reheat the paella if you don’t have a big oven that can accommodate the entire plate. Any idea on how to reheat this paellera at home?

We loved the Paella! It actually beats all the other commercially available Paella in the market.

The rice grains were big and a bit fat, having absorbed all the flavor without becoming dry and soggy. The Paella retained its bite, and we could taste the real flavors of the saffron in it.

It came with generous servings of fresh lemon and ali oli garlic cream sauce. We didn’t use the sauce because we thought it didn’t complement the taste of the Paella.

One thing though, we found the toppings were not as plentiful as we would have liked. We were a bit disappointed that there was little tutong, which is actually something we look forward to when eating paella (most foodies dig for it first). I guess you have to request your Paella to have extra tutong.

After tasting their original Paella Valenciana, we plan to try all the other paellas:

Paella Negra (P3,200). Squid Ink Paella. Serves 15 pax.
Ox Tail Paella (P3,700). Most customers rave about this. Serves 15 pax.
Leg of Lamb (boneless) Paella (P4,200). Serves 25 pax. This size is what people usually order even if they are a small group because the leftover paella tastes even better in the following days.

They also serve various types of Paella that are good for 35 pax for P5,200.

Patricia’s mom also makes Fideua, which is a paella that uses pasta noodles instead of rice. Same pricing.

A photo of Lolo Popsy and Lola Momsy with the three musketeers. πŸ™‚

The Paella Valenciana secret is out — the best Paella Valenciana is really made at home. πŸ™‚ Thanks to Patricia for the tip!

Mrs. Peewee Morato’s Paella Valenciana
99 Β Scout Gandia. St. cor/across Citi savings, 2nd tall brown gate
Mobile: +63917-8478706 (text first before calling)

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Disclosure: Nothing to disclose. We paid for the Paella and we are not, in any way, connected to the owners.

P.S. The best Paella Valenciana we have ever tasted is not commercially available. We still can’t forget the awesome flavors of Paella Valenciana ala Market Manila. We just realized it after tasting all the other available Paella in the market. It will always remain the best paella for us in our foodie memory. πŸ™‚

24 thoughts on “Best Paella Valenciana in Manila?

  1. Quite true, the tutong is the best part! I even once watched in Discovery travel and living that in Spain you know where to get the best paella by looking at the amount of people who are studiously scraping the bottoms of their pans.

  2. Just the look of the paella make me almost smell it. I love paella, especially this type. Add to that the satisfied look of everybody and I’m now salivating πŸ™‚
    There is Carlos Restorante in Tagaytay where I saw almost exactly this picture. The taste has been simply yummy and unforgettable. The owner’s father has been a pure-blood Spaniard who was prominent in Tagaytay City, bless his soul.

  3. i agree… i’ve had paellas with much more generous toppings, chorizos etc. na we could barely see the rice. mahalia siya.

  4. amazing guy you are, Anton. Because of you, ny husband and i who have voracious appetite for morsels get to discover more fantastic foods in the metro.

  5. super cute naman ng kids! at aliw na alis si lolo and lola! πŸ˜€
    paella valenciana… ito ang dish na lagi kong naaalala sa mga fiesta sa mariveles, bataan. πŸ™‚ yummy!
    kuya anton, are you from posadas?

  6. Hi Anton! There’s another best paella in town! I think Reggie Aspiras featured it before..
    I’ll have to try this one, but my favorite is still Las Paella’s πŸ™‚

  7. Hi Anton!
    I think not all paellas should be called paella valenciana. Valencianos doesnt cook paella with seafoods, they usually do it with chicken o conejo and vegetables. During the medieval era, los campesinos or farmers would gather what they can find in the forests or in the camps and cook it with firewoods, i think this is how paella originated.
    Spanish people usually call it paella mixta if you cook it with chicken, meat and seafoods. Paella con bogavante if you cook it with lobsters.
    The all y olli goes well with the fideua, its a catalan dish..
    saludos desde barcelona

  8. Hi!
    I love reading your food reviews. I also agree with BCN94. I recently made a paella and sent a photo to my friend in Valencia, Spain. He jokingly told me that he will take me to the ‘PAELLA POLICE’ because I put chorizo, olives and green pepper in my paella. The true Paella Valenciana will only have chicken, rabbit, and vegetables i.e. beans. Any tip where to get rabbit meat in Metro Manila, let me know.

    1. You’re right. How can this cook call his paella the best? Paella purists would cringe. True paella uses only chicken or rabbit meat and Bomba rice.

  9. I love paella!!! Who doesn’t? I always cook paella every Noche Buena because it makes everything extravagant and special. I grew up thinking that Bringhe is the Filipino version of Paella, am I right? But I know that Bringhe calls for Malagkit unlike Paella. What is the best kind of grains to use for paella? ‘Coz mine always gets very sticky. I tried Paella Valenciana from OSonho in Eastwood but it’s not what I expected it to be. Any more suggestions?

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