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: 5-8

Main Ingredients: Rice, Shellfish

Cooking Style: Steamed

Collection: All-time favorites, Salo-salo

Difficulty: Intermediate

Instructions

  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.

Ingredients

Metric

English

Ingredient

1 teaspoon

5 g

Mama Sita’s Achuete

1 cup & 1 tbsp

250 g

Glutinous Rice (malagkit)

1 & 1/3 cups

230 g

Shrimps, peeled and deveined

1 cup

250 g

Mussels, cleaned

2 pcs

250 g

Crabs, cut into two

1 pc

100 g

Chorizo (paprika sausage)

4-5 pcs

200 g

Squid, cut into rings

1 & 1/2 cups and 1 tbsp

350 g

Rice, long grain

1 tbsp

15 g

Garlic, crushed

1 tbsp

60 g

Onion, crushed

2 pcs

90 g

Tomatoes, chopped and seeded

1/2 cup

15 ml

Patis

1/2 cup

125 g

Frozen Green Peas

1 pc

50 g

Bell Pepper, red, cut into strips

2 tbsp

30 ml

Oil

1 pc

Egg, boiled, sliced into rounds (for garnish)

See Also:

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