Tuesday, January 22, 2008
Filipino Paella Recipe
20 pieces mussels
20 pieces clams
¼ kilo medium-size shrimps
¼ cup olive oil
½ kilo chicken, cut into serving pieces
¼ kilo pork, cubed
4 cloves garlic, crushed
1 medium-size onion, finely chopped
6 strips bacon, chopped
1 chorizo bilbao, sliced into rounds
5 slices of ham, cubed
1 cup tomato sauce
1 piece red bell pepper, cut into strips
1 ½ cups long grain rice, washed
3 ½ cups broth
100 grams baguio beans, cut into 2-inch lengths
salt and pepper to taste
½ cup green peas
2 eggs, hard-boiled then sliced
strips of red bell pepper
Boil the mussels and clams until they open. Drain then set aside.
Boil crabs and shrimps until cooked.
Cut crabs in half and shell the shrimps.
In a large skillet, heat oil then brown the chicken and pork. Push to one side of the pan then sauté the garlic and onions.
Add bacon, chorizo and ham. Pour in tomato sauce then add the bell pepper. Mix then simmer for 2-3 minutes. Add rice and broth.
Simmer until rice is partly cooked, stirring once in a while.
Add baguio beans, clams and mussels. Season to taste.
Cover and cook for about 20 minutes or until broth is absorbed by the rice. Add crabs, shrimps and peas.
Stir in some olive oil. Garnish with sliced egg, bell pepper strips, parsley and lemon slices.