English Patis
hi sp, thanks for dropping by ... 
Awesome website dude.. just awesome. i googled and came here looking for chicken adobo... bookmarked and reading through recipes, deciding what would be a good one to make this weekend or the next..
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cheers
Charl: Hindi naman. I don't really stir it often.
Bugsy: Thanks for visiting. I enjoy your blog, too.
Hi. It's my first visit here but as soon I saw the paella, I know that this is one blog that I'll keep coming back to. The paella looks so temptingly delicious!
di ka napagod sa kakahalo?
hey sha...read that you're allergic to shrimps. i was, too, until a friend suggested that i take in a spoonful of sugar before i eat shrimps or any seafood. the allergies do not show up when i do. try it!
Thanks PL and Toni for dropping by and for your kind words.
that looks just as good as the paella i see in the spanish restaurants here. yum!
Thank you so much for the info Celia! I truly appreciate it. I know how to cook Pinoy style valenciana but since I'm in the US now, I prefer to cook the "real thing" so to speak. I managed to get a bottle of saffron with a few strands inside enough maybe for my first try. Will definitely share with you pictures of my first paella.
More power and here's to a truly awesome blog, and cook! Cheers!
Keiko: Wot? No seafood for Andrew? He doesn't know what he's missing, does he? 
So that means sashimi and sushi are no go for him.
Xtine: hallo amiga! Long time no email, nabuhay ka! Yes Arroz Valenciana is very similar, I think the main difference is that AV is NOT served in a paellera, but I could be wrong on that.
I could understand in the old days in Pinas, it's almost impossible to get paella rice that's why the malagkit is substituted. But now we can get it in delicatessens or spanish food shops might as well use the real thing.
The yellowish color of my paella is from the saffron. It would have been more yellow if I hadn't put in more tomatoes. 
Sha: I'm surprised you're allergic to shrimps... and you're in a yatch?? Sayang naman! Never mind, you can substitute it with whatever seafood you're not allergic to or omit it altogether.
PL: hi there! Sorry for the delay in answering 'coz I have to buy more paella rice so I can measure it by volume. Anyways, I just did and 350gm = 1 3/4 cups of paella rice. I think the paella will still be okay even without the saffron. It just wont be yellowy. good luck!
Hi Tita Celia,
Paella and Arroz Valencia are similar-I remember when my grandma usually cook that dish as one of her specialty believe it or not taste is fabulous that I couldn’t resist to sneak a spoonful while still cooking, she used sticky rice “malagkit” of her own recipe. You’re paella looks good and very appealing because of the color-why is that? Is that from the tomato and saffron, just curious? I hope I could find paella rice or any suggestion to replace any paella rice you’ve just mentioned on your blog?
Hi Celia - this looks sooo good! I love paella but my husband doesn't like paella AND seafood, which doesn't help at all. I missed your previous post about Valencia, that's great with lots of lovely pictures.
I Love paella!
First of all, I'd like to say that I'm a fan of your blog for many months now. It's so fun reading your entries. Your latest entry is very timely. I've been wanting to cook Paella and needed inputs on the type of rice to use. Will definitely try out your recipe in the coming days. May i know the equivalent of 350 gms of rice to a cup? It's so much easier to measure it by the cup when one doesn't have the usual measuring tools in grams. For this entry, what exact type of rice did you use. In the absence of saffron strands, can Paella stand on its own? Thanks for the additional inputs and more power to you.
as much my gastic juices are oozing I cant eat this C am allergic to prawns shrimps.....
but yours sounded so yummy
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