Celebrating a Marriage : Anada

Karen's big day!

A couple of weeks back, I was lucky enough to attend a friend’s special day and it was beautiful (: After the ceremony, we went for a small celebration and I was asked to find a place that would be fitting for the occasion. I think I found the perfect place!


Anada has been on my to-go list for the longest time, and I was so glad we headed there to celebrate their beautiful day! It’s such a cosy place and the ambience was perfect! Not to mention how delicious the food was! I’ve not had spanish food ever since I came back from Barcelona, and that was almost a year back! How time flies!

We were seated at the long table by the window and I was seated at the sofa seats, facing the restaurant. I love being able to see the hustling & bustling of the kitchen, staff and the bar. Just makes the night even more interesting!

Drinks of the night

Of course, I couldn’t have any drinks that night. I stuck to my water. But our friends ordered a couple to try! You can’t really go wrong with ordering Sangria at a Spanish restaurant. The cava sangria had a good balance of cava and citrus, just what a sangria should be! The newly weds ordered the cocktail – papa doble. It was refreshing and had a really good citrus flavour! Definitely something I will try once I can have a drink (or two haha)

As for the food, we decided to order some tapas, a main and a couple of paellas to share among the 6 of us. We were actually quite filled up by the end of the night!

fried cauliflower

The first tapas we had was the fried cauliflower with zataar and house yoghurt. This was my favourite tapas of the night! The cauliflower was nicely caramelised on the outside, soft and tender on the inside. Together with the tangy house yoghurt, it was absolutely delicious!  Wanted to order one all for me (and bub)! hehe

fried aubergine

Next up, the fried aubergine with a dollop of labne, chilli and mint! This was really flavourful but would have been even better if the aubergine was slightly warmer. It went really well with the labne though!

Bone marrow on toast

The last tapas we ordered was the bone marrow on toast with wagyu cecina. I’m not a huge fan of bone marrow and I couldn’t have the cecina, so I gave this a miss. However, everyone else said that it was a very delicious small treat! They definitely enjoyed this a lot cause they were still talking about it at the end of dinner!

Crispy pork belly

This, ladies and gentlemen, is hands down the best dish of the night! Crispy pork belly with meat that melts in your mouth, sitting on a bed of smokey aubergine. I was definitely in pork heaven after my very first bite! The crackling was so crispy and perfectly seasoned, I wanted more!

Chicken and seafood paella

After all the tapas and pork belly, we were definitely looking forward to the paellas! Haven’t really had good paella in Melbourne so I was really hoping this place would be it! And it sure didn’t disappoint! The chicken and seafood paella was flavoursome and the rice was al dente, just the way it should be!

arroz negro paella

The squid ink paella was also really delicious, and there is just something sexy about the black rice against the seafood. haha but it might just be me thinking that! I have to admit though, I do prefer the chicken and seafood one. I think it might be because I have a constant craving for tomatoey food! hehe


We definitely enjoyed ourselves at Anada, and I can definitely say that I will be back again for the fried cauliflower and the crispy pork belly! Can’t wait!

Añada on Urbanspoon

Would just like to congratulate Karen and Patrick on their beautiful marriage. May you have endless years of love for each other, and may it continue to grow every single day! (: Hope your week is going well dear readers, remember to always cook and bake with love! Till the next post, xx

Seafood Paella

I really wanna go to Europe. It has been a ultimate dream to head there for a holiday with the mr. We are in the midst of planning and saving. But not sure when that dream would officially take off! Of course there are a few must go places besides the obviouse France and Italy. But there are others that I would love to visit too! One of which, is Spain. Shopping in Madrid and of course trying the food the country has to offer!

But since it’s going to be at least a while before we get there, I thought I’d bring one of the famous dish you can find in Spain : Paella.

I remember walking at South Melbourne market one of the Saturdays, and seeing huge paella pans cooking these yummy rice with stock bubbling away. Every grain of rice would absorb the delicious and flavourful stock, plump up and become this amazing dish with lots of ingredients, which reminds me of claypot rice. haha I’m not sure what the traditional ones have, but because it was Friday, I used a variety of seafood when I cooked mine! (: Plus, I crank the heat up the last 5-10 mins when cooking to get a crispy base! hehe Just how the mr likes it!

I have to say, I was quite surprised at how easy it was to cook it. You don’t have to stand next to the pan and keep stirring like a risotto. Just let the rice do it’s own magic, and just keep an eye on it every 10-15 minutes as it is cooking. Place the seafood and before you know it, dinner will be served! So give it a shot, just simply delicious! hehe (:

Seafood Paella (adapted from Carlos Lopez on SBS Food, serves 2-3)

2 cloves of garlic, finely chopped

1 onion, finely chopped

1 large red chilli, finely chopped

1 tomato, chopped

2 tbs olive oil

1/4  red capsicum, roasted and thinly sliced lengthwise

1/4 green capsicum, roasted and thinly sliced lengthwise

 375ml fish stock

160g arborio rice

pinch of saffron

1 tsp hot paprika

1 calamari (about 200g), diced

8 king prawns

12 mussels

200g basa fillet, sliced

12 pippies/clams

salt and pepper, to season

3 tbs chopped parsley

Steps :

1) In a non-stick shallow frying pan (I used the IKEA 365+ series) / paella pan, heat the olive oil over medium heat and fry the garlic, onion, chilli until soft and fragrant. Do be careful not to burn it, as it will turn bitter.

2) Add the rice and give it a stir to make sure each grain of rice is well coated with the oil.

3) Add the chopped squid and fry for 2-3 minutes and stir in the fish stock, saffron, salt, pepper and paprika. Allow the stock to come to a boil and the rice will start absorbing the stock.

4) Keeping the heat at medium, add the fish and prawns and allow it to cook for 10 minutes. At this point, the stock would have reduced and the rice would have swelled and you could see it resurfacing. Add the mussels, pippies, and chopped tomatoes and cook until all the shells are open.

5) Turn the heat to high for the last 10 minutes to get the crispy base that would add a really nice texture to the dish. (Optional but highly recommended). Place the slices of roasted capsicum and and garnish with chopped parsley before serving.

Note : Try to resist from stirring the dish while it’s cooking or else it won’t have the nice crust! (:


love from my boy

Baby cooked dinner tonight
and it was awesome! hehe
been really long since we had Paella.
and because I saw Gordan Ramsay cooking it on the F word.
(yes, yet again)
I wanted to have it! hehe

thank you for cooking it for me (:
i love you!

how good does that look? hehe
prawns, squid, chorizo, chicken, fresh basil, saffron
all the wonderful and aromatic ingredients.
was just super yumms!

baby cooked one whole big pan of it! hehe
was super duper good! (:
i know I’ve said it many times.
but really was yummy

perfect. just perfect. (:

and just in case you guys wanna give it a go
here’s the recipe!

Ingredients :

1.25L (5 cups) of chicken stock
Pinch of saffron threads
2 chorizo sausages, thinly sliced (I only used one)
400g chicken fillets, cut into 3 cm pieces
8 green(mediums) prawns (we used 10 king prawns, and left all the shells intact)
200g of squid cut into rings
1 onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, deseeded, thinly sliced (we left this out)
1 tsp paprika
440g (2 cups) medium-grain rice (we used aborio rice)
2 tomatoes, finely chopped (we used 1 1/2)

Steps :

1. Place the stock, saffron and water in a large saucepan.
Cover and bring to the boil. Remove from heat.

2. Cook the chorizo in a non-stick frying pan over medium heat,
turning once, for 3 mins or until crisp. Transfer to a plate.

3. Add the chicken to the pan and cook,
turning occasionally for 5 mins or until golden.
Transfer to the plate.

4. Add the onion to the pan and cook, stirring often for about 4 mins.
Add the garlic, capsicum and paprika and cook,
stirring for 1 minute. Add rice and stir to coat.
Stir in tomato. Add stock mixture and bring to boil.
Reduce heat and cook for 15 mins or until liquid is almost absorbed.

5. Add the chorizo, chicken, prawns and squid.
Cook, covered, for 5-10 mins or until all the liquid is absorbed.
Serve immediately.