Filipinos Paella Recipe

By Seonkyoung Longest · 60 min

Ingredients

Instructions

1. Heat a paella pan over high heat, add the oil and swirl to coat. Season the chicken with salt, pepper and smoked paprika. When the oil shimmers, sear the chicken for 4-5 minutes, until golden brown outside and only about 3/4 cooked through. Remove and set aside.
2. In the same pan, add the pork jowl bacon and chorizo, and reduce the heat to medium. Cook for 5-7 minutes.
3. Add the garlic, onion and ginger and sauté for 2-3 minutes over medium-high heat. Add the tomato paste and sauté for 1 minute.
4. Add the rice and turmeric and toast for about 2 minutes, stirring to coat the rice.
5. Pour in the water and stir. Add the bay leaves, fish sauce and chicken, and stir gently so the rice cooks evenly and absorbs the liquid. Bring to a boil, then reduce to medium, cover and simmer for 10 minutes.
6. Meanwhile, boil the eggs in water for 5 minutes, then rinse in cold water. Let them cool enough to handle, then peel.
7. Tuck the shrimp, mussels and clams into the rice, and sprinkle the halved tomatoes and peas on top. Reduce the heat to medium-low, cover and cook without stirring for 8-10 minutes.
8. When the rice looks fluffy and moist, turn the heat up for 1 minute, until you smell the rice toasting at the bottom. Be careful not to burn it. Remove from the heat and rest for 5 minutes. Top with lime wedges and halved eggs.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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