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About this recipe:
Similar to the Spanish version, this Filipino paella is a very delectable one-pot meal dish. The rice is cooked in a savory broth made from all the other ingredients. It is usually prepared when there is a special occasion.
1 litre (4 cups) water
250 g prawns, deveined
2 whole crabs
1 medium onion, diced
2 cloves garlic, crushed
3 tablespoons olive oil
salt and pepper to taste
1 teaspoon paprika powder
1 red pepper (capsicum), cut into slices lengthwise
1 kg chicken pieces (legs, thighs, wings)
200 g sweet peas
400g short grain rice (like Calrose or arborio)
1 (226 g) can tomato sauce
1 hr › Cook:
30 min › Ready in:
1 hr 30 min
In a large pot, bring the water to boil. Add the prawns, clams, mussels, and crabs and boil for 5 minutes. Cool and set aside the seafood broth.
Remove the crab shells and pincers. Cut the crab into four pieces. Set aside.
In a large non stick frying pan, saute the onion and garlic in oil until the onion is translucent. Add salt and pepper to taste.
Add the paprika and red pepper, mix well, then add the chicken and sweet peas. Cook for about 5 minutes.
Add the seafood broth and simmer for another 5 minutes. Remove the seafood and chicken and set aside.
In a large, wide-mouth pot, combine the seafood broth and rice and cook for 10 minutes, mixing occasionally to prevent it from sticking to the bottom of the pot.
Add all the cooked ingredients and the tomato sauce. Mix well, cover and cook for another 10 minutes or until rice is done. Serve hot.
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