Seafood Adlai Paella

Tip: A rice cooker may be used instead of skillet or paellera. You can add a pinch of saffron spice.

Cooking Time: 12:00 hr(s)

Serves: 5

Collection: Boutique

Instructions

  1. Rinse Mama Sita’s Adlai Grits. Set aside.
  2. 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.
  3. 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.
  4. 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.

Ingredients

English

Metric

Ingredient

2 tbsp

30 mL

Cooking oil

2 cups

500 mL

Water

1/4 cup

38 g

Garlic, minced

1/4 cup

38 g

Onions, minced

1 cup

195 g

Tomatoes, chopped

4 pcs strips

30 g

Red bell pepper, seeded and cut into strips

4 pcs strips

30 g

Green bell pepper, seeded and cut into strips

15 pcs

300 g

Manila clams (Halaan), washed and soaked in cold water for 20 mins to 1 hour (clams will purge salt, sand and other grit during this time) rinsed

8 pcs

80 g

Mussels, excess beard washed and removed

1 cup

200 g

Squids, cleaned, ink sac and tooth removed, and body cut into rings

1 pack

256 g

Mama Sita’s Adlai Grits, washed

1 pack

15 g

Mama Sita’s Paella Mix

3 pcs

80 g

Shrimps, antenna removed

1 pc

60 g

Egg, hard-boiled, cut into wedges

2 tbsp

30 mL

Olive oil

1 pc

120 g

Yellow lemon wedges

pinch

Saffron spice (optional)

See Also:

Boutique