Paella ala Filipino
In a medium heat put 4 cups of water and use 3 stacks of steamer, set aside individually and save the broth as you will need them.
Put the crabs in the bottom, the mussels in the middle and shrimps on the top and steamed for 10 minutes.
Remove heads, inks and diamonds of squids and slice and fry for 3 minutes then set aside.
Boil bony parts of chicken; save broth aside.
In a large wok or skillet in a high heat, put the fat and oil and start frying chicken, pork, ham, and chorizo then cook until half-done, remove from skillet.
In the same wok sauté garlic, onion, and tomato sauce, add chicken broth and rice then mix well
As soon as rice is half-done, add the carrots, red pepper, mussels, squid, and other meat mixture.
Season with soy sauce, salt, and brown sugar then cover tightly.
Then cook in medium heat without disturbing until broth is absorbed.
On the last 5 minutes of cooking, put shrimps, crabs, and peas on top.
Serve in a big serving platter and arrange and garnish with sliced eggs, strips of pepper and parsley.
Serve for 8-10 hot or cold.
I did serve this recipe quite a number of times on big gatherings, but I always doubled the contents if I
have 20 people or more.
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