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Paella Filipina

Our version of the well-known Spanish rice dish originating in the Valencian region. Seasoned with Mama Sita’s Caldereta Mix.

Cooking Time: 22 mins

Serves: 8-10

Main Ingredients: Rice, Shellfish

Cooking Style: Steamed

Collection: All-time favorites, Salo-salo

Difficulty: Intermediate

Paella Filipina


  1. In a medium bowl, combine malagkit rice and long grain rice. Rinse and set aside.
  2. 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.
  3. 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.
  4. 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.





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


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


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)

See Also:

All-time favorites, Salo-salo
Cooking Style: Steamed