Filipino Paella Recipe

Yield: 6 to 8 servings
Preparation time: 1 1/2 hours
Cooking time: 1 1/2 hours

Filipino Paella Recipe Ingredients

2 medium-sized crabs
2 cups fresh clams
8 raw medium-to-large shrimp
1 cup light rum
1 cup olive oil (Half extra-virgin and half regular)
1 small chicken, cut into 12 serving pieces (about 2 pounds), patted dry with paper towels
2 cups boneless pork (loin or butt), trimmed of fat and cut into 1 inch cubes, patted dry with paper towels
8 garlic cloves, minced
2 medium-sized onions, finely chopped
2 Portuguese sausages, sliced on the diagonal into 6 pieces
2 sweet red peppers, cored, seeded, and cut into thin strips
1 6-ounce can tomato paste
3 cups long-grain rice, washed and drained
3 cups chicken stock
to teaspoon salt
1/2 cup frozen green peas, thawed
4 medium-sized squid, body only, well cleaned, and sliced into 1/2 inch rings

How to Cook Filipino Paella:

-In a steamer, bring water to a rolling boil. Place crabs on steamer tray. On another steamer tray arrange the clams. When there is a full head of steam, but the crabs and clams inside and steam for about 8 min. Uncover and remove the trays, discarding any clams but did not open. Set aside to cool.
-Measure 2 cups of the liquid from the steamer and pour it into a medium-sized bowl. You may save the remainder of the liquid by freezing and use a later time.
-Cut the crabs in half with a heavy cleaver and discard the innards and kills. Separate the clause from the bodies and cracked him.
-Pour the rum into a large saucepan and bring it to a boil over medium heat. Put in the crab house and claws, cover and reduced to low heat, and let the crap simmer for about 10 min. Using a slotted spoon to drain the crab pieces, remove and set aside.
-Leave the saucepan on the heat and put the shrimp into the same liquid. Cover and simmer for 2 min. Remove the shrimp with a slotted spoon and set aside to cool. After cooling, you may choose to removes shells and devein the shrimp, but this is not a necessary step. Pour the rum liquid into the reserve seafood liquid from step 2. There should be approximately 3 cups of liquid.
-Heat the olive oil in a wok over high heat and, when it is just to smoking point, but in the chicken pieces and brown them on all sides. Remove them with this slotted spatula to a plate and set aside.
-Add the pork to the wok and stirfry until it is just brown.
-Add the garlic and onions to the wok and continue to stir for 2 min. Add the sausage pieces and stirfry them for a further minute. Add the sweet pepper strips and stir in the tomato paste. Continue to stir and fry everything until any moisture has evaporated and the mixture is quite thick.
-Add the drained rice and continue to stir until the rice is mixed in and colored with the tomato paste. Pour in the liquid from step 5. Bring it to a boil, return the chicken from step 6 to the wok, and stir to distribute it throughout the mixture. Cover the wok, reducing heat to low, and simmer for 15 min.
-Uncover the wok, stirring the peas, cover and simmer for 3 min. Uncover, place the square at Reims on top, cover and let stand for 1 minute, being careful with the time as the squid will over cook and toughen.
-Uncover the wok and arrange the clams from step 2, the crabs from step 4, and the shrimp from step 5 on top of the rice mixture. Cover the wok, turn off the heat and let everything warm through and could continue to cook for about 10 minutes.
-Uncover the wok and serve immediately.
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