Purple Seafood Bringhe, Pinoy Arroz Valenciana Style

Purple Seafood Bringhe, Pinoy Arroz Valenciana Style. It is a family tradition that every Christmas either paella, bringhe, arroz valenciana or any similar rice dish is served on our Noche Buena dinner. For this Christmas I tried to be innovative by playing with the color of this year’s Christmas bringhe dish. Instead of using the regular white glutinous rice for bringhe I used violet glutinous rice commonly called pirurutong, a type of glutinous rice used in puto bumbong. The recipe is basically the same with my seafood bringhe. This would have been better if I have posted it earlier so the anyone who have been looking for something especial for their Noche Buena dinner could have tried it. Never the less if you are really in to something different you could always try it for tommorow’s Buena Noche dinner.

At this point I want to greet everyone a Happy and Prosperous New year!!!

Here is the recipe of my Purple Seafood Bringhe, Pinoy Arroz Valenciana Style.


Ingredients:

1/4 kilo violet glutinous rice
1/2 kilo white glutinous rice
1/4 kilo regular rice
6 pcs. medium size alimasag, crab, trimmed, cut in half
6 pcs. medium size pusit, squid, sliced or cut into serving pieces
1/2 kilo medium size shrimp, trimmed
1/2 kilo tahong, mussels
1 kilo halaan, clams
1 cup bacon, cut into small squares
1 pc. chorizo, sliced, reserved lard
1 cup green peas
2 large size red and green bell pepper, cut into strips
1 cups pure coconut milk
2 thumb size ginger, cut into thin strips
1/2 head garlic, chopped
1 medium size onion, chopped
3-4 pcs. bay leaf
1/2 cup patis, fish sauce
salt
cooking oil
hardboiled eggs, quartered
banana leaf


Cooking procedure:

Wash clams and mussels, place in a container with lid, cover with water and replace lid, let sit for several hours (entire day) to allow the clams and mussels to expel sand and discard sea water, change water frequently and wash and drain. Put the clams and mussels in a large pan, add in 1 cup of water let boil and stirring occasionally until all the shells have open, remove from heat. Separate the clams and mussels from the broth, using a sieve strain broth of scum and sand if any, reserve the broth. Separate and discard the top empty shell and shells that did not open, keep aside. Boil crabs in 1 cup of water until color changes to red, reserve the broth, keep aside. Wash glutinous and regular rice, soak for at least an hour, and keep aside. In a pot heat oil and stir cook chorizo and bacon until crisp, add in garlic, ginger and onion, sauté for 1 to 2 minutes. Add in bay leaf and fish sauce, stir cook for another minute. Add in the drained glutinous and regular rice, stir cook for 2 to 3 minutes or until the oil is infused to the rice. Add the 3 to 4 cups of broth from boiling the seafood and the coconut milk bring to a boil and simmer for 2 to 3 minutes stirring occasionally, add more water if required.

Add in the grabs, shrimp, clams, mussels, squid, bell pepper, raisins and green peas let simmer until most of the liquid is absorbed by the rice. Correct saltines if required. Now transfer the half-cocked rice in a large wok lined with banana leaves.

Flatten the rice into a mound cover with banana leaf then with the lid. Set the stove to the lowest possible setting and steam cook for 60 to 90 minutes. When done serve in a platter garnish with quartered egg.

See other related paella recipe:

Lechon Arroz Paella Valenciana
Seafood Bringhe Valenciana
Bringhe
Arroz Negra, Black Paella
Pinoy Arroz Paella
Seafood Rice Cooker Paella Valencianna

See other Celebration's Recipe:

2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes
2011 Celebration's Recipes