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Quiche RecipeChorizo Recipes Food Network. Malaga Tapas Bar is the renowned restaurant and located on the second street district in Austin. He has received numerous awards, including "The Best Of" TRIBEZ, rare magazine, Citysearch, Austin Chronicle, and Yahoo. The restaurant has also been designated as "one of the main destinations of Austin" by Food Network, Zagat Guide Book, Bon Appetit, Texas Monthly, and many more.
For the next two months, Malaga offers "paella night," and Austinontherocks.com decided to try it. Paella is a traditional rice dish that originated in Spain sometime in the 19th century. It is cooked in a pan called paella large, round, or more simply a "paella" and may contain a variety of ingredients of beans and vegetables to meats and fish.Much alas, all too often made with seafood and seafood. I love both, but have the misfortune to be highly allergic to shellfish, do not usually go for the paella. That would be something like blindfolding myself and take a stroll down the center lane of Mopac during rush hour. Holy anaphylactic shock, Batman, that could hurt!
So when I got the email newsletter of Malaga on Paella nights every Tuesday in October and November, with the recipe changes every week, I picked up the phone and asked the obvious quesion: "Are you doing one without seafood. ... pleeeease? "Chef Alejandro Duran did not disappoint. He chose my favorite tenderloin, beef and pulled pork and sausage to create a wonderfully crusty meat paella (Paella crusted beef) which fortunately was not going to kill me or at least left out for several days. Paella for these dinners, which can be a killjoy and displayed in the ready to eat 7 or you can join the fun and entertainment at 6 to see Duran prepare paella chef on a grill right on the table. My cousin and I chose the latter. Similar to attending an intimate dinner at a friend's house nearby, we sat and enjoyed a glass of Spanish wine while listening Chef tell us stories about his life and his passion for food.
For the next two months, Malaga offers "paella night," and Austinontherocks.com decided to try it. Paella is a traditional rice dish that originated in Spain sometime in the 19th century. It is cooked in a pan called paella large, round, or more simply a "paella" and may contain a variety of ingredients of beans and vegetables to meats and fish.Much alas, all too often made with seafood and seafood. I love both, but have the misfortune to be highly allergic to shellfish, do not usually go for the paella. That would be something like blindfolding myself and take a stroll down the center lane of Mopac during rush hour. Holy anaphylactic shock, Batman, that could hurt!
So when I got the email newsletter of Malaga on Paella nights every Tuesday in October and November, with the recipe changes every week, I picked up the phone and asked the obvious quesion: "Are you doing one without seafood. ... pleeeease? "Chef Alejandro Duran did not disappoint. He chose my favorite tenderloin, beef and pulled pork and sausage to create a wonderfully crusty meat paella (Paella crusted beef) which fortunately was not going to kill me or at least left out for several days. Paella for these dinners, which can be a killjoy and displayed in the ready to eat 7 or you can join the fun and entertainment at 6 to see Duran prepare paella chef on a grill right on the table. My cousin and I chose the latter. Similar to attending an intimate dinner at a friend's house nearby, we sat and enjoyed a glass of Spanish wine while listening Chef tell us stories about his life and his passion for food.
