Thursday, June 19, 2008


I have planned to cook paella today but unfortunately my mind is again---- changing. Cooking Paella for me takes time because its going to be my first attempt with no help, other than myself. We already cooked these before w/ my classmates in college as a project and since then, i did not forget how Paella filipino style is yum!. That's why right now i am rambling about it and plan to cook it. I still have the main ingredients like the choriso and shrimp in the fridge and i'm good to go..

Here is the Paella Filipino style recipe i'm planning to try:

20 pieces mussels
20 pieces clams
2 crabs
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
olive oil
2 eggs, hard-boiled then sliced
strips of red bell pepper
lemon slices

Cooking Instructions:

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.

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