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Posted by portugalpress on May 19, 2017

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Evaristo Triano

Day five and after four nights of fine-dining events the party moved to the beach for lunch, ahead of another dinner tonight at Ocean Restaurant.

Today is all about Spain, with some of the country’s greatest chefs cooking at Ocean tonight. But this afternoon, Barcelona’s renowned paella chef Evaristo Triano of the Pez Vela beach restaurant was here with his team, cooking up an amazing paella feast right on the beach. There was Spanish Cava from Gramona, premium Pata Negra ham from Joselito, traditional tapas to start and a totally relaxed ambience including Spanish music.

The paella cooked here, following the recipe he uses in Barelona and with the best quality “bomba” rice was quite unlike any I have tried, and I have eaten some very good paellas in my time. Apart from the rice, the most important aspect of any good paella is of course the stock (in this case seafood, fish and vegetable) but this chef gives it another dimension of flavour. There is no red pepper and no tomato but instead onions that had been caramelised for eight hours, resulting in what can only be described as an onion jam, added to the paella pan just after the rice. Large scarlet prawns (carabineiros) were cooked in with the rice along with fresh squid and clams. The finished rice is something to behold, dark in colour, deep and rich in flavour with a slight sweetness from the caramelised onions.

Vila Vita’s own chefs created a delicious fusion dessert of Crème Catalan with Algarve orange. As I left at around 3pm the part was still in full swing!

By Patrick Stuart

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