Paella Recipe Panlasang Pinoy

Something undoubtedly Filipino is our never-ending and universal love for rice. Morning, noon, or night, rice is a staple on any Filipino plate. Whether it’s at big parties, small get-togethers, or even just a regular meal at home, it’s not an exaggeration when we say Filipinos can’t live without it! But even

Look for twists on the ever reliable white rice sometimes ––hence our love for fried rice, or even pancit. Something new and exciting and fresh to the palate, without having to sacrifice something we love ––the offer sounds all too enticing. Luckily, this isn’t just an idea too good to be true; ust have a bite of this beautiful paella marinera!

A beautiful dish with Spanish origins, paella is often touted around as the “national dish” of Spain. While actual Spanish natives regard this dish as a Valencian treasure, we around the world claim it as one of the cuisine’s most famous dishes. The word paella, in English, literally translates to frying pan. It refers to the wide, shallow pan they cook the dish in ––and back then, farmers and those working away in the fields would eat from the pan as well!

Easy Seafood Paella

Paella is a whole meal on its own. Here, a flavorful rice is surrounded by an assortment of ingredients that make for a dish both colorful and delicious. This Paella Marinera is fairly close to the original counterpart, coming from the region where it gets its name. There are a number of renditions of this dish that have sprouted here, there, and everywhere. The ingredients of paella vary, be it according to region or preference. For this version we’re making, seafood takes the spotlight; mussels, squid, crabs, and clams, among others, come together for a dish truly unforgettable.

The addition of Tabasco, Spanish saffron, and pimiento, among others, really bring out a medley of flavors that are insanely delicious.  Our Paella Marinera also makes use of a seasoned yellow rice, which makes our dish not only fantastic on the tongue but stunning to look at. A culinary experience for all senses, your Paella Valenciana is sure to be a hit at the dining table!

You may find yourself intimidated by the number of ingredients in this dish. But don’t worry! In just a little over an hour, you’ll have for you and your family a full plate of seafood and carb deliciousness. Let’s dive into this Paella Marinera together!

Arroz Valenciana Recipe

The first step to any recipe is ensuring you have prepared all your ingredients well. For this Paella Marinera, you’ll need to prepare quite the number of ingredients. While the whole cooking process only takes an hour and five minutes, you will, of course, need to prepare your rice beforehand. This means soaking your 2 lbs of yellow rice in water, then letting it cook for 3 hours.

Clean half a pound of fresh squid, as well as 8 medium crabs. You’ll need to clean a pound of shrimp, too. For the non-seafood ingredients: slice ¾ cup of pimiento, dice 3 medium onions, and mince a head of garlic. Once you’ve readied your dish’s other components, you’re ready to start cooking!

Let’s make this Paella Marinera together. Heat a paellera or a large pan, pouring in a quarter cup of olive oil. When hot enough, you can sauté your garlic and onion pieces. Then, add in your crabs, mussels, shrimps, clams, and squid. Also pour in a hint of Tabasco sauce for that extra kick, alongside salt and ground black pepper to taste. Cover the pan and let this medley cook for about 3 minutes; the juices should

Paella Recipes Archives

Seep out at this point. The next step would be to add your tomato sauce, of which you’ll need 43 ounces. After a minute of cooking, stir your mix, then let simmer for about 4 to 5 minutes. Then, transfer your seafood onto a clean plate –– leaving the tomato sauce.

The next step would be to take your yellow rice you soaked in water, and toss it into the pan. By now, this should absorb all the juices and tomato sauce, and all those mouthwatering flavors. For five minutes, let the rice simmer in the sauce. Add your saffron in next, then gently stir.

Cover your pan, letting your rice cook on low heat until the rice is done. If you’re the type to enjoy this dish with a bit of scorched rice on the edge of the pan, you can leave your paella to cook for a little longer! When you’re satisfied, turn the heat off your stove. In the pan itself, top it with your pimiento slices, then arrange your seafood on top however way you prefer.

Paella Mixta Recipe

Did you make this? If you snap a photo, please be sure tag us on Instagram at @ or hashtag # so we can see your creations!

Serving: 12 g Calories: 487 kcal (24%) Carbohydrates: 72 g (24%) Protein: 32 g (64%) Fat: 7 g (11%) Saturated Fat: 1 g (5%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 0.001 g Cholesterol: 115 mg (38%) Sodium: 879 mg (37%) Potassium: 949 mg (27%) Fiber: 3 g (12%) Sugar: 5 g (6%) Vitamin A: 911 IU (18%) Vitamin C: 28 mg (34%) Calcium: 108 mg (11%) Iron: 3 mg (17%)

Vanjo Merano is the creator of . His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.Our family make sure to cook paella during the holidays. This delicious seafood paella was prepared by my wife, Dey. I know that sometimes pictures might be intimidating, but we are confident that with a little practice and having all the ingredients available, you too can create this gastronomic masterpiece.

Seafood Paella Panlasang Pinoy Recipe Stock Image

This seafood paella was served during New Year’s eve along with lechon belly, steamed lobster, morcon, seared bacon wrapped scallops, pancit, and “bibingkang malagkit”. My family likes to cook and eat special dishes during this time because we believe that doing so will bring us happiness, prosperity, and more love in the year to come — of course, enjoying these delicious dishes is the icing on the cake.

I must say that I really love seafood paella with Chardonnay. I think that these two make a perfect pair. Having the entire family around to share our blessings is priceless. I just hope that it will always be this way every year.

Here is how this yummy seafood paella was made. The first thing that you need to do is prepare the paste. I am talking about the garlic, parsley, and paprika mixture. These are key ingredients because it helps a lot to make the dish taste and look better. Once you have this ready, it’s time to cook.

Paella A La Valenciana » Pinoy Food Recipes

We will need to partially cook the shrimp and squid with oil in order for the oil to absorb the flavor from these ingredient. Simple heat the remaining olive oil in your paella pan and pan fry the shrimp and squid quickly. Remove the seafood once done and set these aside.

Next is to saute the onion and tomato until it gets soft. The green peas gets added after this step along with the garlic and parsley mixture that you prepared initially. I also add the clam juice and water right away and let the entire mixture boil. The clam juice can be purchased in the supermarket. It is usually in the seafood aisle along area where the canned fish are located. These are usually packaged in bottles.

When the mixture starts to boil, this is your indicator to add the saffron and rice. Saffron is a very important ingredient for paella. It will be worth every penny that you spent. I suggest using the best quality saffron that you can get. You will save money if you buy in bulk. Unlike other ingredients, for saffron I consider 1 ounce to be a bulk because of the price. As for the rice, Calasparra rice is what I prefer.

Recipe For Paella

Once the rice in place, cover the pan and cook until the rice gets partially cooked. Arrange the shrimp, squid, clams, and mussels on top. Cover to let the rice cook completely. Arrange the lemon wedges and you are done with your masterpiece. You might also want to see our other seafood paella recipe known as Paella Marinera.

As I’ve mentioned, a little practice is all that it takes for anyone who wants to be proficient in something. In this case, you might wing it during your first try or you may not. What’s important is that you know what to adjust so that it will be better next time.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @ or hashtag # so we can see your creations!

Panlasang Pinoy Stock Photos

Vanjo Merano is the creator of . His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.Rarely do you come across a dish whose visual is as powerful and impressive as the