Sunday, June 25, 2017

Review: Good to Great: Why Some Companies Make the Leap... and Others Don't

Good to Great: Why Some Companies Make the Leap... and Others Don't Good to Great: Why Some Companies Make the Leap... and Others Don't by James C. Collins
My rating: 3 of 5 stars

Interesting book explaining how a group of companies made it from Good to Great.
The author together with a group of researchers analyzes them and finds the common key princicples about them which are:
-1. Level 5 leadership
- 2. First who…then what (Get the right people)
- 3. Confront the brutal facts (yet never lose faith)
- 4. The Hedgehog concept (Great companies are very focused, they just do ONE thing really well)
- 5. A culture of discipline
- 6. Technology accelerator (They use technology as a vehicle)

Consistency to all these principles eventually leads good companies becoming a great company.

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Sunday, June 18, 2017

Recipe: Paella

Paella is a typical dish from the Valencian community region in Spain.  Growing up in the Castellon province region it was very common to eat Paella every Sunday for lunch.

The dish may vary a lot from on place to another (never with chorizo) but this is the way for me to make it.

Ingredients for 8 people:
- Olive Oil
- Bomba rice
- Garlic
- Onion
- Red or green peppers
- Tomatoes
- Navy beans
- Green beans
- Shrimp
- Chicken
- Pork ribs


  1. Heat olive oil in the paella pan, the amount of olive oil should be enough to cover the whole paella pan.
  2. Once the olive oil is warm add shrimp and cook them until they are fry on both sides with a little bit of salt and set aside.
  3. Now with the same olive oil add the pork ribs and fry them until properly cook with a little bit of salt and set aside as well.
  4. Add garlic (4 gloves cut in small pieces) and fry until golden.
  5. Then add right away the onion (2 mid-size onions cut in small pieces) and fry until golden.
  6. After, add pepper (2 mid-size pepper cut in small pieces) and fry and keep stirring it.
  7. Add green beans cut in small pieces and keep frying.
  8. Add tomatoes (2 mid-size tomatoes cut in small pieces)
  9. Add navy beans that should be already cooked (20 of them)
  10. Add water a good amount to fill the paella pan and then a pinch of salt and the zafron.
  11. Wait until the water starts boiling again and let it boil a for a few minutes.
  12. Now add the rice (ratio 2 cups of water for 1 cup of rice) and the shrimp, the pork ribs and the mussels (previously cooked).
  13. Finally keep cooking it at low temperature until the rice is completely cook and let the paella rest for a few minutes before serving it.    

Receta en Español.

  1. Calentar el aceite de oliva en el paellero, la cantidad de aceite de oliva debe ser suficiente para cubrir toda la paella.
  2. Una vez que el aceite de oliva está caliente añadir las gambas y cocinarlas hasta que estén fritas con sal y reservar.
  3. Con el mismo aceite de oliva añadir las costillas de cerdo y el pollo y freír hasta que esté bien echo con un poco de sal y reservar.
  4. Añadir el ajo (4 dientes cortados en trozos pequeños) y freír hasta que estén dorados.
  5. A continuación, añadir enseguida la cebolla (2 cebollas medianas cortadas en trozos pequeños) y freír hasta dorar.
  6. Después añadir los pimientos (2 pimientos de tamaño mediano cortada en trozos pequeños) y freír bien también.
  7. Añadir las judías verdes cortadas en trozos pequeños y seguir friendo.
  8. Añadir los tomates (2 tomates medianos cortados en trozos pequeños).
  9. Añadir las judias blancas (bajoco) que deben ser previamente cocinados (20 de ellos).
  10. Añadir agua una buena cantidad para llenar la paella y luego añadir mas sal y el zafran.
  11. Espere hasta que el agua comience a hervir de nuevo y dejar que hierva a durante unos minutos.
  12. Ahora añadir el arroz (proporción de 2 tazas de agua para 1 taza de arroz) y luego añadir las gambas, las costillas de cerdo y los mejillones (previamente cocidos).
  13. Finalmente, continúe cocinándolo todo sin mover a baja temperatura hasta que el arroz esté completamente cocinado y deje reposar la paella durante unos minutos antes de servirla.

Monday, June 12, 2017

Domingo de paella

Primera paella en el nuevo piso de Zurich.