Paella

Source: Periplus Mini Cookbooks: Filipino Favorites

Paella originated in Valencia, Spain, where it remains a popular dish. In the Philippines which was a Spanish colony for 300 years, this rice dish has evolved to suit local taste and preferences.

• 500 grams medium clams
• 250 grams small squid, ink, heads and tentacles removed
• 60 ml (1/4 cup) olive oil
• 2 chorizo sausages, sliced diagonally into 1-in pieces
• 1 medium onion, minced
• 1 large tomato, grated
• 1 tsp paprika
• few saffron threads
• 1-1/2 liters (6 cups) warm chicken broth
• 600 gms (3cups) white, short grain rice
• 500 gms medium prawns
• 1 large green capsicum, sliced lengthwise about 1 cm across
• 1 large red capsicum, sliced lengthwise about 1 cm across
• 2 hard-boiled eggs, peeled and sliced
• 1-2 lemons, quartered

1 Clean clam shells very well. Steam clams until they open. Discard shells that remain close. Set aside steamed clams. Slice squid into 1-cm rings. Set aside.
2 In a skillet, heat 2 tbsp of the olive oil. Cook the chorizo sausages about 2 minutes on each side or until firm. Remove from skillet and set aside.
3 Heat remaining olive oil over medium heat in a large paellera or shallow casserole. Saute onion for 1 to 2 minutes. Stir in grated tomato and cook for about 2 minutes. Lower heat and add paprika. Cook about 1 minute.Meanwhile dissolve saffron threads in warm broth. Immediately pour in warm broth so paprika does not burn. Bring to a simmer.
4 Stir in rice, making sure rice is evenly distributed throughout the pan. Simmer for a bout 10 minutes, stirring occassionally. Add prawns. When prawns are cooked, remove from pan and set aside. Continue simmering for another 5 minutes then add squid rings and capsicums. Remove squid rings as soon as they are cooked, about 1 minute. Set aside.
Allow rice to simmer until liquid has been absorbed and rice is slightly dry. Remove from heat. Top with clams, chorizo, prawns, squid and hard-boiled eggs, if desired. Serve in paellera or serving platter with lemon wedges.