Toro

New restaurants open in New York on a daily basis, swiftly becoming the new 'hot spot'. Reservations come at a premium and are only available for months in advance. The dining floor is jam packed of only A-list of celebrities and New York socialites. 

Yeah you get the picture.

Toro is one of New York's latest editions. Think Boston meets Barcelona, staking it's claim in South Chelsea. Created by co-owners and co-chefs Ken Oringer and Jamie Bissonnette the former Nabisco Factory has a relaxed yet rather exclusive vibe, whilst boasting a delicious menu and tantalising cocktail list. 

In typical Spanish tradition the extensive menu is comprised of tapas dishes made with regional Spanish flavours and local market-fresh ingredients. Little belly big eyes over here decided to order a few too many dishes hello New York's amazing doggy bags coming in handy at this point, but honestly it was ridiculously tough even trying to decide between the seared foie gras with piquillo pepper or the hand carved iberian jam or even the serrano wrapped rabbit paté? Everything's just so mouth wateringly good.

To top it off we chose to sit at the bar and got to watch the owners-come-chefs hard at work cooking and preparing all these wonderful dishes. 

Having studied the menu extensively before visiting I was planning my meal around that wonderful sounding paella. And by George, wasn't it fantastic.

First off, tortilla española with the most delicious garlic aioli.

The oh so decident and devilishly rich, asado de huesos - bone marrow with beef cheek marmalade. 

And now for the triumphant little number. The paella valenciana. Just unreal. 

Look at that rice, in all it's sticky gloriousness.

So sometimes corn on the cob can be pretty overrated. The actual eating time compared with the timing picking all the bits out of your teeth and getting butter dripping all over your hands. Especially in a restaurant, for me corn is normally a no no. Prior to arriving at Toro a a friend said that I had to get the corn. Well this little recommendation was greatly appreciated, literally finger-licking good. 

With Ken Oringer highly amused by how well I got seriously stuck in, I polished off every single piece regardless of the messy consequences. Thankfully he handed me a huge pile of wet towels to mop up my mucky face/chin/hands/fingers.

Find Toro at 85 10th Ave (entrance at 15th St & 11th Ave) and be sure to book well in advance (click here to book online). Or if you fancy a sponantious trip you could always be lucky and nab a spot at the bar to see the genii chef's at work.

Seafood Paella

With the snow outside, heating on full blast and copious layers of cashmere to keep nice and toasty, there is nothing better and more warming than a delicious home cooked meal. 
I am an absolutely sucker for seafood and with a fresh delivery from The Paella Company, what better to make than Seafood Paella. 
Packed full of flavours and in such glorious colours, doesn't it just make you want to move to Spain. The Paella Company, are thankfully here for mean time (before we all decide to move to Seville and become ex-pats). We received a delivery from them earlier in the day containing all sort of Spanish produce and everything you need for a glorious paella.

In my house we cook for the thousands, so just ignore the portion sizes in the photo's.

Here's what you need to feed about 4 hungry tummies;

1 red onions, chopped
2 garlic cloves, crushed
4 boneless chicken thighs, diced
1 chorizo sausage, sliced
400g bomba paella rice
pinch of saffron
seasoning
chicken stock
pepper
paprika
50g pimentos (you can get a jar of these)

Fresh seafood (of your choice):
large madagascan prawns, not peeled
scallops
mussels
calamari
prawns, peeled

Start by frying the boneless chicken thighs in the sliced chorizo (no need to add oil as the chorizo produces plenty to share). When the chicken is browned place it in an over proof dish and cook in the over for about 30 minutes at 150°C (so whilst the rest of the paella is cooking) to cook through. 

Chuck the chopped onions into the pan with the chorizo and when the onions turn translucent add the rice and all the seasoning (pepper, paprika, valenciana seasoning etc). Make sure all the rice is completely coated in all the juices, onions and chorizo, but stirring it all up. 

Finally, over the next 20 minutes, add the stock bit by bit stirring thoroughly, ensuring that it is all mixed together evenly. When making the stock be sure to add the saffron to the boiling water so that it will infuse evenly throughout the paella. 

About 5 minutes before the dish is finished add the seafood (if you are using frozen seafood then make sure its completed defrosted before adding it to the mix). Lastly, just before serving, add the chicken from the oven and stir it all together, and you're all ready to plate up.

Now our paella pan is the size of the entire hob but if you don't have your own paella pan, a wok should do the same trick (or check out The Paella Company to get your very own pan).

Finger licking good! 
Serve up with a crisp Spanish white wine or a Corona & lime for the perfect Spanish night in.