Menu Marcelona ANG.Pdf

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ENSALADAS Y SOPAS SOUPS AND SALADS Escudella barrellada 65 MAD Catalan chicken soup with pine nuts and noodles Gazpacho andaluz 60 MAD LAS PATATAS Y LOS HUEVOS Chilled mix vegetables soup, crouton POTATOES AND EGGS Ensaladilla rusa 60 MAD Patatas Bravas 50 MAD Russian salad Spicy potatoes, aïoli and tomato sauce Empedrat de cigrons amb bacalla 75 MAD Tortilla de patatas 55 MAD Salted cod fish and chickpeas salad Spanish omelette with potatoes and onions Escalibada amb anxoves i romesco 60 MAD Huevos estrellados con jamon 80 MAD Roasted bell pepper, anchovies, romesco sauce Fried egg with pork ham LAS PAELLAS Ous amb Sanfaina 70 MAD 1pers / 2PERS Poached egg, with ratatouille PAELLAS Paella de Arros negre amb 180 MAD / 280 MAD chipirons de platja LOS ENTRANTES DEL MAR Black rice with baby squid and garlic mayonnaise SEAFOOD APETIZERS Paella mixta 180 MAD / 280 MAD Paella with chicken and calamari Calamares a la romana 95 MAD Fried calamari Fideua de marisco 190 MAD / 300 MAD Vermicelli with seafood Pulpo a la gallega 80 MAD Octopus galician style LOS PLATOS FUERTES Boquerones en Vinagre 45 MAD MAIN COURSES Anchovies in vinegar Suquet de peix com a l’Emporda 190 MAD Catalan fisherman hot pot Mejillones en Vinagreta 80 MAD Mussels with bell pepper dressing Bacalla a la llauna dela tieta 180 MAD Cod fish, white beans and boiled egg Gambas al Ajillo 80 MAD Prawns, garlic and paprika Pollo al ajillo con pimientos 160 MAD Roasted chicken with garlic sauce Sardinas fritas con mahonesa 45 MAD Fried sardines with mayonnaise Mandonguillas amb sepia y carxofes 240 MAD Meat balls stew with cuttlefish and artichokes LAS CROQUETAS DE LA CASA Caldereta de cordero 240 MAD Lamb shoulder stew served with potatoes HOMEMADE CROQUETTES Solomillo de ternera con pimientos 295 MAD Croquetas de pollo 55 MAD del piquillo Filet of beef grilled , piquillo red pepper Chicken croquettes LOS POSTRES Croquetas de queso manchego 50 MAD Manchego cheese croquettes DESSERTS Croquetas de gambas 60 MAD Fresas con nata 65 MAD Prawn croquettes Strawberry with fresh cream Arroz con leche 65 MAD EMBUTIDOS Y QUESOS Rice pudding HAM & CHEESE Flan de caramelo casero 65 MAD Home-style cream caramel Jamón serrano, pan con tomate 100gr 95 MAD Serrano ham, bread and tomato Emoción de Chocolate – Tostada, Aceite y Sal 65 MAD Creamy chocolate mousse, olive oil, sea salt and crispy bread Jamón ibérico pan con tomate 100gr 200 MAD Iberian ham, bread and tomato Tarta de queso con frutas exóticas 65 MAD Cheese cake with exotic fruits Tabla de chorizo y queso manchego 95 MAD Spicy sausage and Serrano ham served with Manchego helados y sorbetes variados 65 MAD Ice cream and sorbet Queso Manchego 70 MAD Spanish cured sheep cheese plato de frutas variados 65 MAD Seasonal fresh fruits platter Capuchino crujiente con grue de cacao 65 MAD Crispy Cappuccino tart with cocoa grué crisp.

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Crisostomo-Main Menu.Pdf
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Shellfish and Chicken Paella
Shellfish and Chicken Paella Paella is arguably the national dish of Spain, and the best ones, it is said, come from Valencia in the south. Gloria and I had our best paella there in an unassuming little restaurant where the lady owner was the chef. I have made paella with all varieties of rice, although conventionally it is made with Spanish short-grain. Italian Arborio rice, French rice from Camargue, and Asian or American rice work as well. Although true paella is made in a shallow tin pan on an open fire and can include rabbit as well as snails or eel, I make mine with chorizo sausage and chicken thighs, adding shellfish at the last moment. I also cover the pan, which is not the traditional procedure, because this helps the mixture cook more evenly. The chicken, chorizo, mushrooms, onion, and garlic can be browned a couple of hours ahead. I like to use commercial alcaparrado, a mixture of olives, red pimientos, and capers that my wife uses in her Caribbean cooking, and hot salsa, both of which are available in markets. 4 Servings • 3 tablespoons good olive oil • 1 chorizo sausage (about 1/4 pound), skinned and cut into 12 slices • 4 small skinless chicken thighs (about 1 pound total) • 1 cup diced (1/2-inch) white mushrooms • 1 cup coarsely chopped onion • 1 tablespoon coarsely chopped garlic • 1 1/4 cups short-grain rice (Spanish, Italian, French, Asian, or American) • 1 cup alcaparrado, drained and rinsed under cold water, or a mixture of equal parts diced green olives, red pimiento, capers, and garlic • 1 cup canned diced tomatoes in sauce • About 11/2 teaspoons saffron pistils • 1/3 cup hot salsa • 1 1/4 cups chicken stock, homemade (page 37), or low-salt canned chicken broth • 1 1/4 teaspoons salt • 20 mussels (about 14 ounces total), washed and debearded • 5 large sea scallops (about 6 ounces total), rinsed under cold water to remove any sand • 12 uncooked large shrimp (about 1/2 pound total), with shells left on • 1/2 cup frozen petite peas Heat the oil in a large saucepan.
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Brochure-World of Flavors.Pdf
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Tapas: (noun): small Spanish savory dishes meant for sharing Pulpo a feira Maestro Alfonso Coca con Erizos de mar é by Semi Private Bibliotheca José Andrés Paella Grill Paella Side (PDR) Sherry Main Dining Terrace Lounge THE CONCEPT VENUE SETUP MAX CAPACITY Jaleo brings alive the spirit and flavors of Spain with a menu reflecting Restaurant Buyout Reception 250 the rich regional diversity of classical and contemporary Spanish cuisine, under the direction of renowned chef José Andrés. Restaurant Buyout Seated 215 THE FLAVORS Main Dining Reception 240 Jaleo offers an impressive assortment of tapas, the traditional small Main Dining Seated 88 dishes of Spain, as well as savory paellas, creative cocktails, superb sangrias and a fine selection of Spanish wines and sherries in a vibrant Sherry Lounge Reception 45 and comfortable atmosphere. Sherry Lounge Seated 32 CONTACT HOURS Restaurant Group Sales Semi-Private - Paella Side Reception 60 Sun-Thurs: 12:00pm – 11:00pm [email protected] Semi-Private - Paella Side Seated 52 Fri & Sat: 12:00pm – Midnight 702.698.6880 The Cosmopolitan of Las Vegas, Level 3 Terrace Seated 40 3708 Las Vegas Boulevard South Bibliotheca (PDR) Seated 11 Las Vegas, NV 89109 CELEBRATE WITH JALEO At Jaleo, we’re always in the spirit of celebrating, and we offer special menus and private party spaces of any size and style to suit the needs of you and your guests. No matter what the occasion, our talented staff will help you create a unique and unforgettable event. Full Buyout Main Dining This Jaleo location was nominated for a James Beard award for interior design Rich with colorful textiles and centered between our festive luchadore bull head in 2011.
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Background the Philippines Is an Archipelago (Chain of Islands) Comprised of Over 7,100 Islands in the Western Pacific Ocean. Or
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Catering Menu
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Prep Ahead Directions
DEAN ED MUNN SANCHEZ'S PAELLA 12 INCH PAELLA PAN OR LARGE CAST IRON SKILLET SERVES 6-8 INGREDIENTS SOFRITO 1 MEDIUM ONION 1 BELL PEPPER ANY COLOR 3-4 CLOVES OF GARLIC 2-3 MEDIUM TOMATOES (OR 8OZ CAN OF TOMATOES) PURE OLIVE OIL (EXTRA VIRGIN WILL WORK BUT THE SMOKE POINT IS A BIT LOW - CARBONELL IS A GOOD SPANISH BRAND OF PURE OLIVE OIL 8OZ SPANISH CHORIZO OR YOUR FAVORITE SMOKEY SAUSAGE BROTH 4 1/2 CUPS SALT FREE CHICKEN STOCK 1/2 CUP BRANDY 4 MEDIUM BAY LEAVES A PINCH (ABOUT A TEASPOON) OF SPANISH SAFFRON 1 TEASPOON SPANISH SMOKED PAPRIKA (PIMENTON) TAJADAS 4-6 CHICKEN THIGHS 12-16OZ MEDIUM TO LARGE SHRIMP - YOUR PREFERENCE OF PEELED, UNPEELED, HEADS AND TAILS ON OR OFF 12OZ PEAS RICE 2 2/3 CUPS BOMBA RICE (OR SPANISH PAELLA RICE OR OTHER SHORT GRAIN RICE) 2-3 LEMONS (OPTIONAL GARNISH) Find the spices and rice at World Market, Whole Foods, Amazon, or www.tienda.com. VEGETARIAN OPTION: Instead of chorizo, substitute anything that adds extra umami flavor like almond paste, mushrooms, or anchovies. Instead of chicken and shrimp, try fava beans, a mushroom mix including portobellos, and peas. Replace the chicken broth with vegetable stock. Green beans are a traditional paella ingredient and in Spain you often have artichokes or trigueros (asparagus). PREP AHEAD DIRECTIONS SOFRITO Finely dice all of the ingredients. Heat olive oil in paella pan on medium heat and add the onions and chorizo. Let them saute for a couple minutes until the chorizo browns a bit and then add the peppers and garlic.
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