- 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
- 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.
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