Anyone who has visited Spain will recognise this dish, and for those who have never sampled it, it is well worth trying. In Spain paella is both cooked and served in a special two-handled iron frying pan (paella) from which the dish gets the name. Here one can improvise with a large, deep frying pan, or saute pan, or shallow flameproof casserole.
Paella is a colourful dish and the ingredients can be varied at will

Menu

Starters

Chicken Livers - mild peri-peri or
Gazpacho

Main dish

Paella - with mixed seafood and/or chicken

Spanish mixed green salad

Traditional Spanish desserts

Baked Pineapple Pudding or
Custard Flan or Apple tart, almonds & pistachio

Tapas

The Spanish word “tapa” actually means “lid” and the concept of tapas originated many years ago. When the farmers and labourers had finished work for the day, they would often go to the ”tascas” [tavern] for a well earned drink. The innkeeper would place a slice of bread on top of their drink to stop the flies from going in! Gradually they began to place things on top of the bread, like cured meats and sausages, and they were then eaten as snacks to accompany the drink.

Tapas has now evolved into an entirely unique way of eating. The idea at La Tasca is that you can choose from many different types of food and eat as little or as much as you like at any time of the day. This allows people to eat to suit their own appetites.

• Pollo al Ajillo - chicken breast cooked in white wine & garlic
  
• Selección de Embutidos
  a selection of cured Spanish meat.
  
• Croquetas de Champiñones (V)
  croquettes of mushroom served with garlic mayonnaise
  
• Queso Manchego
  Spanish Manchego cheese with fresh tomato and olive oil
  
• Ensalada de Tomate y Queso de Cabra
  a salad of tomato and goats cheese with olive oil vinaigrette
  
• Patatas a la Pobre (V)
  fried potatoes sautéed with onions, red and green peppers
  
• Chorizo frito al Vino
  spicy Spanish sausage pan fried in red wine
  
• Paella de Verduras (V)
  vegetarian paella with seasonal vegetables
  
• Fritura Mixta de Pescado
  deep fried squid, swordfish, whitebait & king prawn served with lemon, sea salt & garlic mayonnaise
  
• Jamón Serrano
  traditional Spanish cured Serrano ham
  
• Costillas de Cerdo
  pork spare ribs in a tangy sauce
  
• Boquerones en Vinagre
  fresh anchovies (not the salty type!) topped with garlic & olive oil
  
• Gambas Gabardina
  king prawns deep fried in our special batter, with garlic mayonnaise
  
• Tortilla Española (V)
  a traditional Spanish potato & onion omelette
  
• Croquetas de Pollo - croquettes of chicken served with garlic mayonnaise
  
• Albondigas a la Jardinera
  our famous meatballs served with vegetable and tomato sauce
  
• Ensaladilla de Pollo con Mayonesa
  salad of chicken mixed with mayonnaise & celery
  
• Cordero en Salsa
  casserole of lamb with wine, potatoes, mustard & peppercorns
  
• Brocheta de Pollo
  fresh chicken breast & red peppers on a skewer marinated with spices, served with garlic mayonnaise
  
• Gambas Pil Pil
  king prawns sautéed in olive oil, garlic & hot Spanish guindilla peppers
  
• Berenjenas Gratinadas (V)
  fresh aubergine with cheese, tomato & herbs
  
• Delicias de Pollo
  chicken breast in a creamy sauce and breadcrumbed, served with a salad garnish
  
• Esparragos Blancos y Verdes con Vinagreta (V)
  white and green asparagus served with vinaigrette
  
• Cogollos con Piquillos y Atun Ahumado smoked tuna salad with piquillo peppers
  
• Champiñones con Queso Gratinados (V) pan fried mushrooms topped with cheese and grilled
  
• Langostinos a la Plancha
  grilled tiger prawns served on a bed of lettuce with fresh
  lemon & sea salt
  
• Champiñones al Ajillo (V)
  mushrooms sautéed in garlic & olive oil
  
• Ensalada Mixta
  mixed salad of leaves, tomato, tuna, onion and egg wedges
  
• Montado de Salmon Ahumado y
  Queso Fresco
  toasted bread topped with smoked salmon & cream cheese served with fresh lemon
  
• Patatas Bravas (V)
  deep fried potatoes in a spicy sauce
  
• Calamares Andaluza
  squid coated in batter, deep fried & served with garlic mayonnaise
  
• Paella Valenciana
  paella rice with mixed seafood and chicken
  
• Pinchito Moruno
  pork marinated with spices & served on a skewer
  
• Montado de Lomo
  grilled pork loin marinated with paprika & garlic, served on toasted bread
  

This is a sample menu selection.
 
We are able to design a menu that will meet your special requirements. 
48 Hours notice is required for the preparation of these dishes and are subject to a minimum order

Priced on application
Vat excluded.

FOR MORE IDEAS CALL US
[011] 442-3886
info@touchofspice.co.za
Mobile 082-3920368

Paella recipe for 35 people

2 kg long grain rice
40 tablespoons olive oil
60 joints chicken, or rabbit (according to size)
10 onion (sliced)
10 clove of garlic (crushed with salt, or chopped)
950g gammon (unsmoked and cut in strips)
2kg firm white fish (halibut, or rock salmon, or cod) - skinned and cut in large squares 1 pint mussels -,t pint prawns
1 can of canned pimento (shredded)
10 cup peas (cooked), or small packet of frozen peas
10 large pinch of saffron (soaked in 2-3 tablespoons hot water)
7 litres stock, or water
salt and pepper

Anyone who has visited Spain will recognise this dish, and for those who have never sampled it, it is well worth trying. In Spain paella is both cooked and served in a special two-handled iron frying pan (paella) from which the dish gets the name. Here one can improvise with a large, deep frying pan, or saute pan, or shallow flameproof casserole.
Paella is a colourful dish and the ingredients can be varied at will. For example, cooked chicken can be used or the mussels can be omitted, but the flavour and appearance will not be so good.

Method Heat oil in a large frying pan, put in the pieces of chicken (or rabbit) and fry gently until they are coloured. Take out meat and add the onion and garlic to pan. Fry for a few minutes, then add the bacon and the rice.
Fry rice, stirring continually, until it turns white. Then draw pan aside.
Have the fish ready, the mussels well scrubbed, the pimento and the prawns - leave the heads on a few and set these aside. Arrange all these ingredients (except the reserved prawns) on the rice with the peas and the pieces of chicken (or rabbit) - these can be cut in half if too large.
Tuck the mussels well down in the pan and put the reserved prawns on the top. Add saffron and its liquid to the stock, pour this over the ingredients, season, cover with foil and a lid. Simmer rice gently on top of
stove or put into the oven at 350F or Mark 4 for 20-25 minutes, when all the ingredients should be cooked and the rice tender. Do not lift the lid during the cooking time. Serve very hot.

Watchpoint If your pan is thin, it is advisable to cook the paella in the oven otherwise the rice may stick to the bottom.