April 23, 2007


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Paella is one dish I make regularly and I'm sorry I can't post the recipe because I don't have one. I developed my own recipe from a variety of Filipino and Spanish cookbooks to suit our taste which may not appeal to others. I don't measure some of the ingredients, I add them as I cook, and I eyeball and taste it if it needs more liquid, salt, etc. The following recipe is not the one I use but it's close enough. This recipe from FAVORITE FILIPINO RECIPES by Pat Limjuco Dayrit is rich and elaborate with lots of seafood.

Paella2 lbs pork tenderloin, cut into 1½ inch pieces
2 lbs chicken, cut into 1½ inch pieces
1 lb large prawns, shelled with tails intact and deveined
½ cups extra virgin olive oil plus extra for browning the chicken, pork and prawns
3 large crabs
2 cups clams
½ teaspoons Spanish pimenton (paprika)
4 cloves garlic, chopped
1 medium-sized onion, chopped
1 green bell pepper, cut into 1-inch pieces
2 Spanish chorizos, thinly sliced
3 cups rice
½ cup tomato sauce
6 cups clam broth
1 small bay leaf
salt and pepper
¼ teaspoon saffron mixed with 1 tablespoon water
1 cup frozen peas
2 pieces pimento, cut into 1-inch squares
2 hard boiled eggs
  • In a skillet, heat some oil and brown the chicken and pork pieces, set aside.
  • Salt the prawns and brown in oil, set aside. Boil crabs and quarter. Boil clams and remove the empty top shells. Set both aside.
  • In a paellera, heat olive oil, add chicken, pork, garlic, onion, paprika, green pepper and chorizo. Toss for a few minutes and add unwashed rice and stir until rice is slightly brown. Add tomato sauce, broth, bay leaf, salt, and pepper. Stir a few times then add prawns. Bring to a boil. Add saffron and water. Cover and bake in a 350°F oven for 30 minutes.
  • Uncover and arrange clams, crabs, frozen peas and pimento on top. Cover and bake another 5 minutes. Serve with sliced boiled eggs.
I prefer to have my paella with wedges of boiled eggs and lemon

I also made mango ice cream, so creamy, so good and refreshing after working in the garden for 3 hours


christine said...

Wow, you're the only one I know who makes paella regularly. In our family, it's made on special occasions, and when the mood hits my dad (and now my sister). It's actually easy to make but just tedious to prepare the ingredients. And your paella looks wonderful!! :)

Oggi said...

In Manila we used to dine in Spanish restaurants quite frequently but when we moved to Hong Kong in 1988 I was 'forced' to learn how to cook paella and other Spanish dishes. I can't remember eating in a Spanish restaurant in HK (I don't think was one) the 3 years we were there!

Rose said...

All your delicious looking food pics are making me hungry. =)

Oggi said...

That's what I try to do, make my readers hungry.;D

Anonymous said...

Good Recipe =). Instead of using paprika, try using paprika bilbao.

Oggi said...

A, thanks. For paella I only use smoked Spanish pimentón. I have never heard of paprika bilbao, though. If it's from Spain then it must be the same thing.:)

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