Ditto's Paella Valenciana and Negra Made to Perfection

Rice is a staple food of Filipinos and our meal is not complete without it. Paella on the other hand is one of our favorite rice dishes which originated from the city of Valencia in Spain. Paella is a Valencian word which means all pans that includes the specialized pan used for cooking paella. In most parts of Spain and all over Hispanic America, they commonly use the term "paellera" for the specialized pan. 

Ditto Lesaca, owner of Ditto's Paella Valenciana and Negra introduced his own version. He has no professional cooking training and was taught by his mother how to make paella. The paella recipe came from his grandparents who used to cook it for family and friends. At age 20, he made it a point to learn how to make the paella and has been selling it for 25 years now. When Ditto started making paella, he made imaginable errors ‒ too much salt, too little salt, too much broth, too little broth, burned it, overcooked, undercooked. You name it, he's done it until he made it to perfection. He standardized everything and has been consistent so that he could sell it to the public. At age 22, he thought of making money out of the paella he perfected and the rest is history. Ditto is using the paellera, a traditional round, shallow polished steel from Spain, in cooking and serving the paella. 

Sizes:

                                                        ▸ 2 persons P2,000

                                                        ▸5 persons P4,000

                                                        ▸10 persons P6,000

                                                        ▸20 persons P8,000

                                                        ▸40 persons P10,000

What makes your paella special?
My paella has lots of everything – prawns, squid, chorizo, chicken. I you go to Spanish restaurants there are one to two pieces of chicken, 1 to 2 pcs. of prawns. With mine, you cannot see the rice until you break through the layers of prawns, squid, chorizo, chicken and everything. You may see the price as expensive but you will see my customers come back. That's the best compliment when they comeback and order again - for Christmas, birthdays, & holidays.

How about for non-pork eater?
I can custom made paella for non-pork eaters. I made one for a vegetarian few years ago - with three kinds of mushroom (portabello, shitake and button). What the customer wants, the customer gets. If you want all shrimp and no rice, if you are willing to pay for it, the customer's always right (Ditto joked). 

Who are the personalities who indulged with your paella?
The Cayutos, Rufinos, Lopezes of Meralco, Tuvieras of TAPE (Eat Bulaga) and a lot more.

To make your occasion extra special and if you are looking for an authentic taste of paella, try Ditto's Paella Valencia and Negra. You will definitely order for more!

Like their Facebook page: www.facebook.com/paelladitto
For orders, call: (0918) 963-4886