Paco上菜：西班牙美味家常料理


	Mr.Paco說，台灣是他的家，　　西班牙式他的故鄉。　　他愛台灣，也難忘西班牙的味道，　　想將西班牙的味道，帶給台灣的大家，　　西班牙是什麼味道呢？　　且看Mr.Paco幫你上菜！


	目錄自序：走上廚師這條路 Author’s Preface: How I Get Started… 做西班牙牙料理，非買不可的材料 Must-buy Ingredients for Cooking Spanish Food Part I 基礎醬料&高湯 Sauces and Stocks 西班牙番茄醬 SOFRITO 兩種美乃滋 AIOLI (garlic mayonnaise & spicy mayonnaise) 西班牙辣味番茄醬 BRAVA SAUCE 蝦油 SHRIMP OIL 雞高湯 CHICKEN STOCK 海鮮高湯 SEAFOOD STOCK 綜合高湯 MIX PAELLA BROTH Part II 開胃小菜 Tapas 菠菜沙拉 SPINACH SALAD 馬約卡蔬菜千層 TUMBET MALLORQUIN 烤甜椒 GRILLED BELL PEPPERS 番茄麵包 PAN CON TOMATE 炸薯塊佐番茄醬 PATATAS BRAVAS 涼拌生魚 FISH CEVICHE 酥炸花枝 DEEP FRIED CALAMARI 大蒜油蝦 GAMBAS AL AJILLO 西班牙炸火腿球 CROQUETAS DE JAMON SERRANO 茄子鑲羊肉 STUFFED EGGPLANT 西班牙肉丸 ALBONDIGAS 自製西班牙香腸 CHORIZO 蘋果酒燒西班牙香腸 CHORIZO IN CIDER 白酒蛤蜊佐西班牙香腸 CLAMS WITH CHORIZO 花枝香腸 SQUID FILLED WITH CHORIZO 西班牙香腸佐烤鮮菇及番茄 CHORIZO WITH ROASTED MUSHROOMS AND TOMATOES 西班牙滷牛肚 CALLOS Part III 主食&湯品Soup & Main courses 番茄冷湯 GAZPACHO 大蒜馬鈴薯濃湯 GARLIC POTATO SOUP 墨西哥辣味玉米濃湯 SPICY MEXICAN CORN SOUP 西班牙海鮮麵 FIDEUA 西班牙家常海鮮燉飯 HOUSE PAELLA 墨魚飯 ARROZ NEGRO 蛋包燉飯 ARROZ CON COSTRA 馬約卡風味烤薄餅 COCA MALLORQUINA 西班牙蛋餅 TORTILLA 加泰隆尼亞燉牛肉 CATALAN BEEF STEW 烤乳豬佐香蔥橙汁醬 SUCKLING PIG WITH SHALLOTS AND ORANGE SAUCE 摩爾風烤肉串 PINCHOS MORUNOS Part IV 甜點&飲品 Desserts & Drinks 炸鮮奶 LECHE FRITA 西班牙米布丁 ARROZ CON LECHE 加泰隆尼亞焦糖烤布丁 CREMA CATALANA 熔岩巧克力蛋糕 CHOCOLATE FONDANT 杏仁蛋糕 ALMOND CAKE 檸香瑞可達起司蛋糕 RICOTTA LEMON CHEESECAKE 西班牙水果酒 SANGRIA 墨吉托雞尾酒 MOJITO


	作者簡介 Mr. Paco 　　他生於法國，長於西班牙，自認是西班牙人。後來，隨雙親移居加拿大的蒙特婁。從廚藝學校畢業之後，極欲探索這個世界，因而來到亞洲。在印度住過2年，卻選擇落腳台灣。他在這座島上住了將近20年，視台灣為他的家。　　他在台灣成立第一家專賣薄皮披薩的餐廳Mr. Paco Pizzeria，做得有聲有色，其後又相繼成立2家餐廳，一家是專賣比利時名菜淡菜配薯條的Mussel Shell（淡菜殼），另一家是賣法國小吃的Olala。　　同時，他也成立一家製造義大利麵的工廠，供應餐廳、飯店和航空公司，並且推出自創品牌Paco’s義大利麵工坊，製作高品質的微波爐食品，商品在許多大型連鎖超市都有賣。　　他的生活忙碌而充實，目前手上有很多案子，包括La Mesa（桌子）這家西班牙餐廳的菜色開發，這也是他寫作這本書的靈感來源。 ABOUT MR. PACO 　　Although he was born in France, he considers himself more Spanish since he grew up in Spain. Later, he moved to Montreal, Canada, with his parents. After his studies, the eager to explore the world brought him to Asia. He went to live in India for 2 years and eventually moved to Taiwan, fell in love with the island and has been living here for 20 years ago. He considers Taiwan as his home. 　　His first successful restaurant venture was Mr. Paco Pizzeria, which offers one of the first gourmet thin crust pizzas in Taiwan. Then, he went on to establish two more restaurants Mussel Shell, a Belgium “moules & frites,” and Olala!, a French bistro. 　　In the meantime, Mr. Paco used his entrepreneurship to start a fresh pasta factory, catering to restaurants, hotels, airlines, and launched his own brand Mr Paco’s Fresh Pasta Factory, producing high quality ready meals for big supermarket chains. 　　He is currently involved in various projects, including his newest creation, La Mesa, a Spanish restaurant which is the inspiration behind this book.