My friend Carmen asked for a simple but yummy paella. This is my recipe using one Filipino ingredient, kasuba, and I prefer it really garlicky. The cooking method is also very Filipino as I saute everything and season it properly. The photo here is from this paella; I did not make another batch for this post.
1 pound prawns, shelled, deveined and mixed with ¼ teaspoon salt
1 pound boneless, skinless chicken thighs or breasts, cut in 2-inch pieces
2 pieces El Rey or Senyor Rey brand chorizos, sliced
10 large garlic cloves, coarsely chopped
1 onion, chopped
1 tablespoon Spanish pimentón
¼ teaspoon saffron (optional)
2 teaspoon kasuba
1 medium red bell pepper, chopped
½ cup Spanish extra virgin olive oil
2 cups Japanese rice
3 cups chicken broth
2 teaspoons salt, or to taste
1 large tomato, chopped
1 cup frozen petite sweet peas
a few strips pimiento for garnish
- In a small skillet, heat 1 T oil and fry prawns until cooked, about 1 minute on each side, set aside. In a paella pan or a large non-stick pan, heat the remaining oil, add garlic and onions and saute for 3 minutes. Add pimenton, salt, and kasuba, stir for 1 minute. Add chicken and stir fry for 5 minutes, then add chorizo and red bell pepper, cook for 1 minute. Add rice, stirring frequently until almost brown, about 3 minutes, then add 2 cups broth and saffron. Let come to a boil, cover, cook over medium-low heat until almost dry, about 10 minutes. Add the rest of the broth and tomatoes, then mix in the prawns (reserve a few to decorate top of paella), cover and cook for 5 minutes. Sprinkle the sweet peas evenly on top, cover and cook for another 5 - 10 minutes. Arrange the reserved shrimps and pimientos on top. Enjoy.
This is the simplest paella I make, there are a lot of ingredients to prepare but cooking is pretty easy, I think. The best part is the tutong (burnt bottom). Carmen, let me know how it turned out.