Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near the Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. The dish is widely regarded as Spain’s national dish, as well as a regional Valencian dish; Valencians regard paella as one of their identifying symbols. (Wikipedia)
A little bit of Philippine history folks: Philippines was once colonized by the Spaniards for over 300 years. This has influenced a lot of Filipino recipe’s, to name some: Menudo, Afritada and Kaldereta. Dishes that has Tomatoes as the base of the sauce. Growing up, we never really liked or ate Paella. Even up to now, I am not a big fan. You’re probably wondering why I even made this complicated dish. To be honest with you guys, I love to explore and challenge myself. I always try cooking French, South African, Chinese and other countries dishes. If you guys have any suggestions, please comment below.
Let’s start cooking!
What you’ll need:
1 tsp. Safron (Soaked in 1 tbsp. of hot water)
6-8 Pieces Tomatoes (Sliced thinly)
1 Onion (Chopped)
5 Cloves Garlic (Chopped)
1 cup Green Peas (Thawed if frozen)
2 Pieces Salted Chorizo (I used Chinese Sweet Chorizo’s)
1/2 Kg Shrimps (Peeled, Tails on – Keep the shells you’ll need it for the broth)
3 Pieces Fresh Squid (Sliced into rings – Frozen Calamari will do)
1 Piece Chicken Breast (Sliced thinly)
1/2 Kgs of White Fish Fillets (sliced 1 inch)
3 cups of Short grain Rice
3 Tbsp. of Olive oil (I used more)
7 cups Shrimp Broth (Keep the shells of the shrimps, soak it in hot water and add salt and pepper, drain keeping the broth and discard the Shells)
1 tsp. Smoked Paprika
Shrimp Cubes or Chicken Cubes
Salt and Pepper
Let’s get it on!!!
1.) Flavor your fish fillet’s with salt and pepper, fry both sides until it changes color. drain in paper towels and set aside.
2.) In a large/shallow pan (I don’t own a paella pan) in medium to medium high heat, add the olive oil then saute the garlic and onions.
3.) Add the chicken breast, cook until chicken meat changes color.
4.) Add Tomatoes and saute for 10 more minutes or until Tomatoes are cooked.
5.) Add the uncooked rice and stir for 2 minutes.
6.) Add the Shrimp Broth, Shrimp/Chicken Cubes, Safron mixture, Paprika and Chorizo (give it a good stir). Reduce heat to Low.
7.) You can leave the Paella to cook (roughly about 15-20 minutes, keep stirring every 5 minutes to avoid burning the bottom)
8.) Just before the rice absorbs all the broth add your squid rings, Fish Fillets, Green peas and Shrimps (Cover the Paella for another 5 minutes).
9.) Mix everything together and leave it for 2-3 minutes (Taste and add Salt and Pepper to your liking)
10.) Plate your Paella, serve with Lemon Wedges.
Sounds complicated but seriously only the preparation was time consuming. Cooking it was easy, even you can do it! Try this recipe and let me know how it goes. It’s a good meal for a dinner party at your place, or surprise your friends and bring this on a potluck party.