Paella is a celebratory dish and this Filipino-style Paella recipe of Lolo and Lola Filipino Eatery is something you can certainly serve for your family and friends this Noche Buena.
Lolo and Lola’s Filipino-style Paella
Ingredients:
- ½ cup vegetable oil
- 500 grams pork belly, large dice
- 6 pcs chicken thighs (bone in, skin on), cut into quarters
- 1 bulb garlic, minced
- 2 pcs large red onions, chopped
- 3 pcs large red capsicums, diced
- 3 pcs large green capsicums, diced
- 3 pcs chorizo, sliced
- 4 cups rice, medium grain
- 2 cups glutinous rice, short grain
- 2 tbsps smoked paprika
- 8 cups paella stock
Stock:
- ¼ cup vegetable oil
- 1 bulb garlic, minced
- 1 pc large purple onion, chopped
- 1 cup tomato paste
- 1 tbsp annatto powder
- 1 kilo chicken bones
- 2 cups crushed tomatoes
- 16 cups water
- ¼ cup soy sauce
- fish sauce, as needed for seasoning
- 1 tbsp sea salt
- 1 tbsp cracked black pepper
Seafood:
- 500 grams tiger prawns, heads-off (keep the heads)
- 250 grams squid, cut into rings
- 500 grams mussels, half-shell
Garnish:
- 6 pcs boiled egg, sliced
- 1 cup peas, blanched
- lemon wedges of 4 lemons
Husband-and-wife Chefs Jim and Kay Prieto shares their Filipino-style Paella. Image source: Lolo and Lola Eatery, RiotACT Source: Lolo and Lola Filipino Eatery/ RiotACT
Procedure:
1. Prepare the Paella stock:
In a large pan, sauté garlic, onions and prawn heads in oil. Add tomato paste and annatto powder. Cook for 2 minutes before transferring to a large pot. Add chicken bones, crushed tomatoes, water and soy sauce. Bring to a boil then simmer over low heat until reduced to half. Strain and season with fish sauce.
2. Cook the Paella:
Heat up Paella pan. Add oil and sear the pork belly and chicken pieces. Add the garlic and onions, cook until light brown in colour. Add the capsicums, chorizo, rice, glutinous rice and smoked paprika. Sauté until rice grains are evenly coated with oil. Add the Paella stock, and season with salt and pepper. Bring to a boil then reduce heat to low. Cover and simmer for 30 minutes. Add in the prawns, squid and mussels. Cover and continue to cook over low heat until seafood is cooked. Add the garnish off the fire. Serve.
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