Paella Filipino Style is a dish that almost everyone all around the world is familiar with.
It is similar to the Italian risotto which is also a rice dish that contains other savory ingredients.
Even though such food is abundant in many European countries, it has also influenced an Asian country like the Philippines and it led to people making their own version of rice dish.
There is a Filipino food called Arroz Valenciana, and it sure looks and tastes similar to paella. But there are still differences between the two, and Pinoys are able to distinguish them as they cook and describe both of them separately.
I know we are all aware that paella is a Spanish meal, but how did it become a part of Filipino cuisine? Originally, the rice meal was discovered as a regional delicacy from Valencia, Spain. As a country that colonized the Philippines for over 300 years, Spain was able to influence the country in a lot of ways, including cuisine.
There are many ways to cook the dish, and each of their health benefits varies. The most common types are the Valenciana and seafood, which are what Filipinos cook most of the time.
However, there is also a supposedly healthier variation which includes vegetables. In conclusion, all of the types are filled with nutrients, it will just depend on the ingredients used.
No matter the occasion, Paella Filipino Style is a perfect choice for a big celebratory gathering. Your friends and family will surely love the combination of flavors and soft texture. So how about cooking the recipe this coming holiday? It’s time to showcase your cooking skills too!
Tips How to Cook Paella Filipino Style
- Paella is very versatile, you can use any meat or seafood you prefer. In this recipe, I used longganisa instead of Chorizo to give more Filipino flavor.
- Saffron is expensive and sometimes hard to find. You can use safflower or saffron powder imitation instead. Those options are less expensive and easy to find in supermarket.
- If you don't have Paella pan, you can use a flat skillet instead.
- You can use short-grain rice such as arborio rice instead of valencia rice.
Paella Filipino Style Recipe
- wide skillet
- 1 tbsp olive oil
- 4 pcs longganisa
- 1 small onion finely chopped
- 4 cloves garlic finely chopped
- 8 oz chicken fillet cut into small cubes
- 8.82 oz arborio rice risotto rice
- 12.7 oz chicken stock add more when necessary
- 2 tbsp paprika
- 10 mg saffron
- 1.31 oz tomato chunks
- 12 pcs shrimp peeled and deveined shrimp
- 11 pcs calamari
- 11 pcs mussels
- 12 pcs clams
- ½ cup green peas
- 1 medium red bell pepper
- salt and pepper to taste
- Heat a wide skillet over medium-low heat. Put some cooking oil and add the longganisa. Cook for 3 minutes, turning, or until browned. Remove and transfer to a plate. Cut into 1cm-thick slices.
- Sauté the onion and garlic until the onions are translucent. Add the chicken and cook for 2-3 minutes on each side until golden brown.
- Put back the sliced longganisa and add the rice, paprika, chicken stock and tomato chunks. Mix well then bring to boil. Reduce heat to low and cover with lid. Simmer for 15 minutes, stirring occasionally, or until rice is tender.
- Remove the lid then add green peas and bell pepper. Season with saffron, salt and pepper.
- Arrange the shrimp, calamari, mussels and clams on top and put back the lid. Simmer for 5-7 minutes or until the mussels are open. Remove the lid and put sliced lemon to decorate. You may opt to stir the paella or leave it perfectly decorated as is.