Philippine Seafood Paella

7 Aug 2013
Seafood Paella1 (1 of 1)
Seafood Paella2 (1 of 1)
Seafood Paella3 (1 of 1)

Philippine cuisine is a wonderful smorgasbord of various cultural influences.  Most notably, Philippines has adopted a bevy of Spanish foods because of Spain’s 333 year rule over Philippines.  This paella is made with a mix of Spanish chorizo, fresh seafood and some squid ink for added flavor and color.  Traditionally, paellas are made over a fire pit, or a coal grill, but a stove grill will do just fine.  This dish is great because it requires little attention aside from ladling cup fulls of stock back into the pan before it dries up.  Unlike a risotto, you can let the rice form a crust at the bottom of the pan- which simply adds to the texture and depth of flavor for the dish itself.  It’s a great, hearty family meal; one of the original one-pot wonders that remains a classic mainstay in both Spanish and Philippine cuisine.

 

Philippine Seafood Paella

makes 4-6 servings

Ingredients:

  • 1/2 cup of olive oil or canola oil
  • 2 1/2 cups paella rice
  • 2 leeks, finely chopped
  • 6 scallions, finely chopped, only use the white and light green parts
  • 2 tbsp of smoked paprika
  • 3/4 ounce squid ink
  • 8 cups of chicken stock or seafood stock
  • ~1 lb of Spanish chorizo, cut at a bias in 1/2 inch rounds
  • 1/2 cup sofrito, optional
  • 2 1-lb lobsters, split in half lengthwise and knuckles cracked
  • 1 lb fresh squid, cleaned, cut in 1/2 inch rounds
  • 1 cup peas, frozen or fresh
  • parsley and lemon for garnish
  • salt and pepper to taste

Procedure:

  1. Preheat the coal grill to medium-high heat OR a stove grill on 400F
  2. In a separate pot, heat the stock over low heat
  3. In a paella pan, heat oil and add leeks and green onions until softened, about 2 minutes
  4. While the vegetables are softening, add the squid ink to the heated stock and stir to combine well
  5. Once vegetables have softened, add rice and paprika to mixture making sure to coat the rice with oil
  6. Add a ladle-full of the squid-ink stock into the rice mixture and let simmer until almost dry
  7. While rice and stock simmers down, chop up chorizo and squid in separate bowls to have them at the ready
  8. Add the chorizo and stir into rice mixture before the next ladle-full of stock
  9. Continue adding ladle-fulls, letting it simmer down, stirring every once in awhile and seasoning with salt and pepper to taste, before adding the next until half-way through the stock OR 30 minutes in
  10. At 30 minutes, add squid and mix into the rice, and carefully arrange the lobster, cut side down around the paella platter
  11. Continue adding ladle-fulls until lobster has cooked 10-15 minutes (Note: If lobster is not coloring as well as it should, cover the paella with aluminum foil to force the lobster to color red)
  12. Add the peas and let cook for 5 minutes
  13. Take off from heat and cover with a towel; let rest for 5 minutes
  14. Garnish with parsley and lemon wedges, serve immediately and enjoy!
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6 Responses on "Philippine Seafood Paella"

  1. Clara says:

    This looks amazing! I just have to find some time to do it! I feel like I say this about all of your recipes, but it’s true!

  2. Monica says:

    Wow that looks amazing. You need to be on the Food Network already!

  3. Love the video! What program do you use to edit?

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