Paella Filipino Style Recipe
Paella Filipino Style is a famous rice delicacy with seafood, meat and vegetables. I made my own Filipino version of Paella which include longganisa instead of chorizo.
Servings: 6
Calories: 272kcal
Equipment
- wide skillet
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 272kcal | Carbohydrates: 43g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 156mg | Potassium: 328mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1906IU | Vitamin C: 34mg | Calcium: 26mg | Iron: 3mg