A Filipino take on paella, made with Mama Sita's Adlai Grits and Paella Mix simmered with clams, mussels, squid, and shrimp, and finished with hard-boiled egg and lemon wedges. Love and Peace, and a hearty meal to share and enjoy on Christmas eve with your loved ones. Cheers from Mama Sita's Kitchen!
A rice cooker may be used instead of a skillet or paellera; add a pinch of saffron spice if you like.
- Cooking time: Cook 50 min
- Servings: Serves 5–6
- Ingredients: 17 ingredients
- Steps: 4 steps
First published
Ingredients
Check off each ingredient as you go.
Adlai is a highland grain grown in the Philippines and cooked much like rice — nutty, chewy, and it keeps its shape in a broth. A paellera is the wide, shallow pan the dish is named for; a 10-inch skillet does the same work.
Instructions
Rinse Mama Sita’s Adlai Grits. Set aside.
Heat oil in a 10-inch skillet or paellera, saute garlic until golden brown. Add onions, tomatoes, bell peppers, Manila clams, mussels, and squid. Cook over medium heat until onions are soft. Add rinsed Mama Sita’s Adlai Grits and mix well. Stir in the Mama Sita’s Paella Spice Mix and shrimps.
Pour in the water and increase the heat. Bring to a boil. Continue cooking until shrimps change in color. Remove the shrimps and bell peppers and set aside.
Transfer to a rice cooker, cover and cook until adlai grits are tender. Remove from heat and garnish with shrimps, hard-boiled eggs, and bell peppers. Drizzle with olive oil, if desired. Serve with lemon.