How To Cook Pinoy Seafood Paella - Usapang foodtrip
Pinoy Seafood Paella is easy to prepare seafood dish using saffron-infused rice, chicken, sausage, and shellfish, paella is a hearty, mouthwatering dish that is sure to become a holiday staple.
This rice dish with Spanish influences is simple to prepare in one pan and cooks in one pan!
History of Paella in the Philippines
The ideal illustration of Spanish influences in our cuisine is this seafood paella, or paelya, prepared in the Pinoy style. It is the result of 300 years of colonization and a delectable combination of regional flavors and cultural traditions.
Arroz Valenciana is another Filipino interpretation of the Spanish paella, using native ingredients such as coconut milk and glutinous rice.
How to Prepare and Store
Traditionally, Pinoy Seafood Paella served straight from Pan or Paellara.
As soon as they have cooled, place any leftovers in an airtight container and store in the fridge for up to 3 days or the freezer for up to 2 months. Never leave food out at room temperature for more than two hours to ensure its safety.
Place Paella in a skillet and add a spoonful of olive oil to soften the rice before reheating. Alternately, reheat in the microwave in increments of 2 to 3 minutes until thoroughly heated through. Stir well after each interval to distribute heat.
Cooking Tips for Pinoy Seafood Paella
Pinoy Seafood Paella served straight from Pan or Paellara. Use a pan that is wide but not too deep if you don’t have one so that moisture can evaporate rapidly. Make sure there is sufficient room for the rice to expand.
Refrain from stirring and leave the paella covered and undisturbed as it cooks, other than a short stir to coat the rice with the sauce. Simply rotate the pan if it is cooking more quickly on one side than the other.
The rice should rest covered for at least 10 minutes after you remove it from the heat in order to absorb any extra moisture.
1smallRed Bell Pepperroasted and sliced into strips
1tablespoonPaprika
1 1/2tablespoonGarlic Paste
6tablespoonOlive Oil
2teaspoonSalt
2pcsLemonsliced into wedges
Instructions
Gently pound the garlic using a mortar and pestle tool. Grind until the texture becomes smooth similar to a paste.
Combine the parsley, salt, garlic paste, paprika, and 2 tablespoons olive oil in the same mortar and pestle tool (mortar and pestle is also known as almires or dikdikan) and then continue to grind using the pestle until the entire mixture turns into a paste. Set aside.
Heat the pan. Pour the remaining olive oil on the paellera or pan.
Fry the tiger shrimp and shrimp for 1 minute per side. Remove the shrimp and squid and put in a plate.
On the same pan with the remaining oil, saute onion and tomato.
Add the green peas and paste mixture (this is the mixture from step 2). Stir.
Pour-in water and clam juice. Let boil.
Add the saffron and paella rice. Cover and adjust the heat to low. Cook for 20 minutes.
Arrange clams, mussels, shrimp, squid, and roasted bell pepper.Cover and continue to cook for 8 minutes or until the rice is done. You can add more water if needed.