Once you’ve covered the rice with the stock, let it cook rapidly on a medium/high heat (do not simmer, as this will make the rice stodgy). So if you’ve added 60 g of rice, pour in 1.2 litres of stock. The stock:rice ratio is extremely important, but a good rule of thumb is 1 cup of rice to 2 cups of stock. Once the ingredients are mixed and toasted, add the can of tomatoes and cover everything with stock. This is very important as it will begin to incorporate the flavours. Add tomato paste and continue on a low heat.Īdd the rice and paprika, stir the pan thoroughly and start to ‘toast’ the rice kernels. Add the chorizo and fry for a further 3 minutes, until all the juicy, meaty oils are released from the sausage. In a paella pan or any flat-based pan, start sweating off the onions and garlic on a low heat with a generous amount of olive oil.
He believes that markets allow the generation of revenue for local industries, which in turn allows South Africa to grow from the inside and continue to showcase the talent it has to offer.Ħ0 g calasparra/bomba rice (Spanish paella rice), or long-grain riceġ.2 litres of good fish/shellfish stock or chicken stock ‘We have the ability to grow world-class produce, catch the freshest fish and farm the best meat,’ explains Andrew. Gusto can now, however, be found at numerous other markets around Cape Town and Johannesburg, and they also cater for functions and events.Īndrew firmly believes in ‘keeping it local’ and is grateful to the food markets for the opportunities and exposure they provide for South Africa’s local talent. The Neighbourgoods Market in Cape Town’s Old Biscuit Mill is the perfect fit for Gusto, especially as the market is well known for the high standard of its vendors and the bustling atmosphere, which to Andrew resembles the kitchen environment he’s become used to. He’s also had stints at Jardine and The Roundhouse in Cape Town, before starting Gusto, a Spanish catering company, with Matthew Freemantle. Andrew has since worked with Marcus Wareing and at the double-Rosette restaurant, Daphne’s, in London. However, it wasn’t until his late twenties that he decided that the film industry wasn’t for him and he followed his passion by enrolling in a chef’s course at the reputable Cordon Bleu in London. In Andrew Kai’s pursuit for the perfect paella, he toured Spain to uncover the local secrets of the dish and, after experimenting with different ingredients, he can now safely say that Gusto’s paella is hard to beat.Īndrew spent his childhood ‘hanging out, sniffing and tasting’ in the kitchen with his mother and grandmother. This saffron flavoured rice dish, cooked with meat or seafood, originates from Valencia and dates back to the mid-nineteenth century.
Guso seafood free#
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Guso seafood series#
This is an additional post and one of a series highlighting Great Filipino food from the Philippines Categories Filipino food Tags Food from The Philippines Below is a slideshow of Guso photographs and images It’s served mainly as a side dish and costs about 7-15 pesos for a small plate. Guso is found in most night food markets but not really something you’ll see at corner street stalls though. It tastes mainly of the dressing but the crunchy texture is really nice and similar to cucumber. Guso is soaked in vinegar and mixed with ginger, red bell pepper and tomato with some onion, its served cold. Guso itself is a seaweed and bright green in color. Guso is a popular side dish found in the Philippines both in homes and in public cafes at night. Guso (seaweed) from the Philippines (click to enlarge) Guso seaweed from the Philippines
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