Paella
One of the greatest tribute of Spain to the Philippines is this classic dish that is normally prepared on special occasion or a Sunday dinner and shared with family and friends. It looks complicated due to the variety of ingredients it has, but it’s fairly easy to prepare. It’s a complete meal as it is and very satisfying as a tummy filler.
Paella
Ingredients
- 3 cups Rice (washed) I use Jasmine but Spanish rice is preferred.
- 1/4 cup Olive oil
- 1/2 cup Red and green pepper slices
- 4 cloves Crushed garlic
- 1 Medium Sliced Onions
- 8 pcs Chicken wings
- 2 pcs Sausage I use keilbasa.
- 1/2 Cups Peas
- 1/4 Cup Sliced celery
- 1/4 Cup Cubed carrots
- 2 pcs Tomatoes
- 1 can Tomatoes (diced)
- 3 cups Chicken broth
- 1 tsp Smoked paprika
- 1 pinch Saffron
- 2 cups Seafood medley (Shrimps, scallops, mussels)
- 8 pcs Prawn
- 1 tbsp Chopped parsley for toppings
- Salt and pepper
Instructions
- Heat paella pan or a wide shallow pan on top of a stove. Pour in the oil. Add onions and garlic and saute for 3 minutes until onions are translucent.
- Add chicken wings and let both side brown. Mix in sliced sausage and cook for 3 more minutes. Add the washed rice, paprika, saffron, tomatoes, diced tomatoes, salt and pepper to taste. Mix gently to allow the rice absorb the flavorings. Add all vegetables and cook for 3 more minutes.
- Add broth and arranging all ingredients evenly. Distribute the mixed seafoods evenly. Simmer for 5 minutes. Gently dig in and scrape the bottom without mixing the ingredients. Do this on a small portions at a time.
- Push the prawns to the pan and cook for 10 minutes more scraping the bottom on a small portion at a time without mixing to avoid burning. Cook for 2 more minutes and let it sit for 10 minutes before serving.
- Topped with parsley and serve!
