Ingredients: 30 grms. bacon macedon 50 grms. brunoise white onion 30 grms. brunoise peeled garlic 100 nl. olive oil 100 grms. chicken chunks 100 grms. pork chunks 150 ml. tomato sauce 5 grms. paprika 5 grms. saffron 1 kg. calrose rice 200 grms. squid rings 10 pcs. mussels 3 100-gram pcs. crabs cut into 4 10 pcs. clams 10 pcs. shrimps with shell 50 grms. red and green bell pepper batonnets 1 50-gram pc. chorizo de bilbao 50 grms. blanched and frozen green peas 2 pcs. hard-boiled eggs cut into wedges 2 pcs. lemon wedges 10 pcs. asparagus spears 10 grms. bouquet of parsley 2 liters water 200 grms. shrimp heads 300 grms. chicken bones 300 grms. fish bones 300 grms. pork bones 1 tspn. egg yellow food color 300 grms. mirepoix Cooking Instructions: Over paella pan on open top burner, put bacon and stir from time to time for 3 minutes. Then add in onion, garlic, olive oil. Sauté the chicken and pork. Add tomato sauce. Sprinkle with paprika, saffron, calrose rice. Then pour everything over the rice paella soup stock. Allow to boil, then add the squid. Stir once then season with salt and pepper. Reduce the flame, then arrange over the top of paella rice the mussels, clams, crabs, shrimps, red and green bell pepper, chorizo. Cover with wax paper; then cover again with aluminum foil. Oven bake at 400˚F from 30 to 45 minutes or until done. When done, garnish on top with hard-boiled egg, frozen peas, lemon or dayap, asparagus, boquet of parsley. Before serving, drizzle with olive oil. Post navigation
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