How to cook Paella Recipe Filipino Style

?Things You'll Need

3/4 cup oil 3/4 cup butter 1 cup diagonal cut chorizo 1 cup bacon dice 2 medium size bell pepper 1 red, 1 green 150 grams fish fillet dredge in flour before pan frying season with pepper and salt 150 calamari clean w/o head, slice into rings clams clean and sucked out 200 grams chop chicken dredge in flour and season with salt and pepper,before pan frying shrimps devein and clean with head intact and skin Jasmine rice 4 cup 2 liters chicken stock 1 cup onions dice saffron 1/4 cup garlic minced

1.

put oil in pan cook chorizo, set asidesame with the following ingredients bacon,chicken, fish, green bell pepper, red bell pepper, shrimps, calamari,clams pan saute till cook and set aside add 1/2 cup butter to the remaining oil in pan and add onions, garlic and 4 cups jasmine rice add tomato paste, saffron mix well together then add gently 1 liter chicken stock mix well let it cook for low fire. 30 minutes or more then add all ingredients but set some aside for garnishing.

just slowly mix all ingredients together don't open the lid all the time it will make the cooking time of the rice longer. check once in while. if the rice is not still ready and its looks grainy just add 1cup stock, gently mix together from top to bottom.

don't let the rice become very sticky like mushy. make sure its just like the rice you eat when eating at a Asian restaurant.

Filipino Paella Recipe, Paella is an internationally known Spanish rice dish originating in the Valencian region. Spaniards view it as one of their country’s national dishes. We Filipinos have created our own version paella and it differs from every region, here’s one from the Visayas region.

Filipino Paella Ingredients:

2 tablespoons vegetable oil 1 onion, finely chopped 4 or 5 large cloves garlic, minced 1 tablespoon finely minced gingerroot 1 teaspoon ground annatto (achiote) 1 cup long-grain rice 3 ounces cured chorizo, diced

2 medium tomatoes, coarsely chopped 2 cups chicken or fish stock 1 tablespoon fish sauce Several good grinds of black pepper 1/2 to 3/4 pound fresh shrimp, peeled and deveined 1/2 cup fresh or frozen peas Pimiento-stuffed olives sliced hard-boiled egg, for garnish (optional)

Filipino Paella Cooking Instructions:

Heat the oil in a medium, heavy saucepan and sauté the onion, garlic, and gingerroot over moderate heat, stirring, until the onion wilts and the mixture becomes aromatic.

Stir in the annatto and mix well, then add the rice and the diced chorizo and cook, stirring, for a few minutes.

Add the tomatoes, stock, fish sauce, and black pepper. Mix well, bring to a simmer; then cover and cook over low heat for 10 to 15 minutes.

Stir in the shrimp and the peas, then cover and continue to cook over low heat until all the liquid has been absorbed and the shrimp have turned pink, about 5 to 10 minutes.Remove from the heat and let stand, covered, for 5 to 10 minutes before serving. Spoon the paella into a serving dish or platter and garnish with the olives and hard-boiled egg, if desired.