Paella Filipina
Instructions
- In a medium bowl, combine malagkit rice and long grain rice. Rinse and set aside.
- In a wok or large pan (16” in diameter 4” deep), heat the oil. Sauté the garlic, onion, tomatoes and paprika sausage for 2 minutes. Add the shrimps, crabs, mussels and squid, and stir-fry.
- When the seafood changes in color, add the rice and mix well. Increase the heat and stir in the water, Mama Sita’s Caldereta Mix, Mama Sita’s Achuete Powder and patis. Bring to a boil.
- Lower the heat, cover and simmer for another 15 minutes. Add the peas and bell peppers. Cover and cook until rice is done. To prevent the rice from sticking to the bottom of the pan, stir once in a while and add more water if necessary.
Ingredients
English
Metric
Ingredient
1 tsp
5 g
Mama Sita’s Achuete
1 pouch
Mama Sita’s Caldereta Mix
1½ cups & 1 tbsp
350 g
Long-grain rice
1 cup & 1 tbsp
250 g
Glutinous rice (malagkit)
2 tbsp
30 ml
Oil
1 tbsp
15 g
Garlic, crushed
1/4 cup
60 g
Onion, chopped small
1 pc
100 g
Chorizo (paprika sausage)
2 pcs
90 g
Tomatoes, chopped and seeded
1⅓ cups
230 g
Shrimps, peeled and deveined
2 pcs
250 g
Crabs, cut into two
1 cup
250 g
Mussels, cleaned
4-5 pcs
200 g
Squid, cut into rings
½ cup
15 ml
Patis
½ cup
125 g
Frozen green peas
1 pc
50 g
Red bell pepper, red, cut into strips
1 pc
Egg, boiled, sliced into rounds (for garnish)