Tapas and Paellas: Casa Marcos x Terry’s Selection x Arrozeria
Spanish cuisine has always found a comfortable home in the Filipino palette. Apart from our centuries’ worth of shared history, we share a penchant for saucy and flavorful dishes. Its obsession for olive oil and garlic based dishes typically calls for a pairing of bread, and a plateful of paella. The latter’s a testimony that Spanish food is not much of a departure from what we rice-eating folks are accustomed to.
CASA MARCOS
Casa Marcos finds its newest home in the small community center of Il Terrazzo. We’ve seen tenants come and go in this center; with the exception of a handful of mainstays like Omakase, Bonchon, and Banapple. However, the restaurant has developed its own brand equity and loyal following (even before its recent re-opening); so it may just have what it takes to stay.
ALMEJAS (P230)
Start the meal with its famous house bread. The rolls are warm and delicious on their own; but save some to pair with your tapas since they pair together magnificently!
FRIED CALDERETA (VENISON – P505; BEEF – P395)
One such tapas would be the Almejas, which featured a plate of baked clams welcomed by an explosion of garlic bits, and luscious melted cheese. Opt for the Fried Caldereta Venison as your main dish; which is paired by the house special Marcos sauce. The venison was well seasoned, and tender to the bite. The pungent vinegar-based sauce brings out the salty taste of the meat, and prevents you from getting suya.
Dishes You Can SKIP: Gambas (P320), Fish ala Vizcaina (P350)
Casa Marcos Restaurant
Unit S08, 2nd Floor, Il Terrazzo
Scout Madrinon cor Tomas Morato, Quezon City
Date of Visit: February 15, 2015 (with Lily Chua, Jared Chua, and Jem Chua)
TERRY’S SELECTION
Terry’s Selection has built a solid reputation over the years; that the international restaurant scene could not help but take notice. Proudly establishing a presence in Singapore, it serves as a trailblazer and inspiration for other homegrown concepts.
BLACK ANGUS SALPICAO (P980)
You could never go wrong with its delectably tender and tasty Black Angus Salpicao. If you’re looking for a lighter option, the pan-seared Maya Maya Medallion (P370) served with alioli would not disappoint.
SUPER PAELLA PARELLADA (P740)
If you’re into crunchy paella (yes, the tostado kind), then the Super Paella Parellada would be a good choice for you! Carefully curated for 30 minutes, each bite is filled with choice ingredients, and boasts of so much flavor that makes you forget how long you waited for the dish!
Terry’s Selection
GF The Podium 18 ADB Ave.,
Wack Wack, Mandaluyong City
Date of Visit: December 24, 2014 (with Wilson Chua, Lily Chua, Jared Chua, and Jem Chua)
ARROZERIA
Rice is definitely the hero in Arrozeria, as it prides on its extensive rice-based dishes. You have the classic Paella (al dente and thin or soft and wet), the soupy Caldoso’s, the creamy Risottos, the saucy Meloso’s, and the interesting Fideua (thin noodles)! The restaurant collaborated with the International Rice Research Institute to be able to locally source its prized ingredient.
ABANDA (P395/order; 3 orders)
Arrozeria prices its rice-based dishes on a per serving basis, and requires a minimum of two servings per order. I recommend dragging the whole gang when dining in the restaurant to be able to sample more variants at a time.
VALENCIANA (P295/order; 2 orders)
I strongly suggest the Carrilleras Estofadas (P450). In contrast to the typically dry and al dente paella, the Carrileras Estofadas belonged to the saucy Meloso variant. It featured melt-in–your-mouth beef cheeks, cauliflower and broccoli pieces as toppings for the tasty rice dish. I appreciate how well the flavors balanced each other out; and how, (in contrast with the other rice dishes), it wasn’t on the uber salty side. It’s the best that I’ve tried in Arrozeria.
If you’re into classics though, the Valenciana is a safe bet. It features chunks of chicken, green and white beans, and the distinct kick of rosemary.
FIDEUA (P295/order; 3 orders)
The Fideua was another interesting choice, as it innovated on the Paella Negra by serving it with thin al dente noodles; instead of rice grains. The rich and tasty squid ink does not overwhelm, rather, it beautifully envelopes the noodles; and is accompanied by well-cooked thinly-sliced squid and octopus.
I’ve been missing the squid ink pasta of Capricciosa (Greenbelt 3/Connecticut St., San Juan) ever since it closed its doors in 2013; and I’m glad that Arrozeria’s Fideua can fill that gap.
TAPAS DE PATES (CHAMPAGNE, COCHINILLO AND MUSHROOMS, CHICKEN PISTACHIO, FISH AND SEAFOOD) (P395)
Apart from its rice-based dishes, the restaurant also has an interesting selection of tapas, and starters.
The Tapas de Pates is a steal at P395, which features a platter of melba toasts, an interesting selection of terrines as well as dips to pair them with. Our waiter suggested to pair the black olive dip with the seafood terrine; the parsley dip for the chicken; and the porcini mushroom dip with the champagne and cochinillo. I personally enjoyed the fish and seafood, and the chicken pistachio terrines the best.
GAMBAS CON GABARDINA NEGRA (P395)
The Gambas con Gabardina Negra (P395) is another interesting starter, as it featured shrimps dipped in squid ink batter; and paired with a feisty mojo picon dip. The squid ink flavor was subtle; while the shrimps had a perfect crunch to them. Look out for the heavenly caramelized onions that come with fried potato chunks, and eggs in the Huevos Rotos dish (P295) and order the Apologia al Cerdo (P295), if you’re looking for a meaty accompaniment to your rice dish. The Apologia al Cerdo features tasty sous vide pork belly paired with mustard and wasabi.
Dishes You Can SKIP: Abanda (P395/order), Cerdo Adobado Y Boletus (P395)
Dates of Visit: February 18, 2015 (with Nick Castro); March 6, 2015 (with LODP Batchmates: Martin, Jun, Jai, Jonas, Lor, Mark, Tina, Sue, Me, Mark, Carl, Len, Ana, and Vina)
