SEAFOOD PINOY PAELLA RECIPE │ How to Cook Pinoy Seafood Paella


SEAFOOD PINOY PAELLA RECIPE │ How to Cook Pinoy Seafood Paella

Seafood Pinoy Paella, Paella with Shrimps, Mussels and Clams is our Pinoy version of the festive PAELLA.

In our household we usually have Paella, Arroz Valenciana or Bringhe every Noche Buena. Every year I try to cook different versions
.
Visit our website to check some of the Paella, Arroz Valenciana or Bringhe version that we had  in the fast.


Today I am sharing our Seafood Paella that we had last Noche Buena.

Making the Pinoy version of Paella is fairly easy, any ingredient that are available will do.

There are no hard rule for the type and quantity of the main ingredients.

If seafood is not available for some reason you may use just pork or chicken, or even ham, meatloaf or hotdogs.

Ingredients:

Type and quantity of main ingredients are for guide only. Any available ingredients will do.

1/2 kilo glutinous rice, cooked, (slightly undercooked)
1/2 kilo shrimps shelled deveined, Boil shell and heads and reserve broth
1/2 kilo clamps, pre-cooked, reserve broth
1/2 kilo mussels, pre-cooked, reserve broth
1 cup sliced pork tenderloin
1 cup boiled and shredded chicken breast, reserve broth
1/2 cup boiled chicken liver
2 Chinese sausage, sliced
1 bell pepper cut into squares or diced 
1 bell pepper julienned 
1 cup green peas
1/2 cup mixed vegetables
1/4 cup fish sauce
1-2 tbsp. soy sauce 
2-3 tbsp. paprika
2-3 tbsp. powdered black pepper
1/2 cup annatto water from 1/2 cup annatto seeds
1 cup tomato sauce
liquid seasoning
salt to taste
cooking oil
boiled eggs
lemon

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