Filipino-style Paella can be considered as a typical Filipino food that originated in Spain. It’s actually simple with a few modifications to the ingredient to match the Filipino flavor. It would surely add color to your table, especially at Christmas!
Ingredients:
- 12 fresh mussels in their shells, cleaned
- 3 tablespoons olive oil
- 1/2 lb (250 g) fresh shrimp with shells on
- 1/4 lb (125 g) fresh squid, cleaned and cut into rings or frozen squid, defrosted and cut into rings
- 5 cloves garlic, crushed with the side of a knife and minced
- 1 onion, finely chopped
- 3 cups uncooked long-grain white rice, washed and drained
- 3 cups (750 ml) water
- 1 2-in (5-cm) piece ginger, peeled and thinly sliced
- 1 tomato, diced
- 1 8-oz (227-g) can tomato sauce
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 tablespoon fish sauce
- 1/2 teaspoon freshly ground black pepper
- 1 cup (150 g) olives, pitted and sliced
- 3 limes, cut into segments, to garnish
Procedure:
- Add a bit of water to a pot and steam or boil the mussels over medium to high heat for about 5 minutes, or until the shells open. Discard any mussels that are not open. Set aside.
- Add 1 tablespoon of the olive oil to a large skillet over medium heat. Add the shrimp and squid, and sauté for 3 minutes, or until cooked. Remove the shrimp and squid from the pan and set aside.
- To the same skillet over medium heat, add 1 tablespoon of the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Remove the garlic and onion from the pan and set aside.
- Add the remaining 1 tablespoon of oil to the same large skillet over medium-high heat and sauté the rice for about 5 minutes. Add the water and bring to a boil.
- Reduce the heat to low and add the ginger, tomato, tomato sauce, paprika, salt and fish sauce. Add the sautéed garlic and onion. Mix thoroughly. Cover with a lid or aluminum foil and simmer over low heat for 20 minutes, or until the rice is cooked. Add the pepper and stir to combine.
- Place the rice on a serving platter and top with the olives, shrimp, mussels and squid. Garnish with slices of lime.
Serve hot and Enjoy!
Special thanks to Cookstr for the recipe and the image.