Paella Pinoy Style

Source: pinoyfoodblog.com

I made this for my brother's birthday last Dec 2010. I know, napanis na ang paella sa blog ko, hahahah! Anyway, this is my second take at this dish. The first one i did was the seafood paella back when I was still in Singapore. It was tasty but wasn't really outstanding. This one on the other hand, which I copied from pinoyfoodblog.com is a little more pinoy-ish. You know how us, pinoys love that sweet tangy taste in sauce? That's exactly the secret to why this version of paella makes it more appealing to the pinoy tastebud!

• 1/2 cup Olive Oil
• 1 cup malagkit (glutinous) rice
• 1 cup ordinary rice
• 2 minced onions
• 1/2 k chicken , cut in serving pieces
• 4 chorizo Filipino, sliced 1/2 inch thick diagonally
• 1/2 kilo big shrimps
• 3 alimasag
• 1/4 kilo squid, sliced into rings
• 1 cup clams
• 1/2 cup tahong
• 1 hard boiled egg, sliced

Sauce

Prepare sauce before cooking procedure

• 1 can tomato paste
• 1 small can tomato juice
• 4 tablespoon sugar
• 1 tablesoon fine salt
• 1 tsp pepper
• 2 big red bell pepper , sliced 1/4 strips

1.  Cook 1 cup rice and 1 cup malagkit rice. Set aside.

2.  Saute garlic in oil . Add 2 minced onions and cook until very soft.

3.  Add chicken, chorizon Filipino and cook until brown.

4.  Add shrimps (unpeeled), 3 small alimasag (whole); squid, halaan or tahong.

5.  Continue stirring 5 minutes

6.  Add prepared sauce and simmer for a while.

7.  Carefully remove chicken, etcetera fro sauce (Use Slotted spoon) and transfer to a platter. You can leave a few seafoods with the sauce.

8.  To the sauce, add the rice. Mix well.

If too wet, cook over low fire a few minutes more.

9.  Top with chicken , shrimps, etc that you set aside in step 7.

10.  Decorate with hard-boiled eggs, green peas just before serving (after baking it)

11.  Bake at 350 F for 30 minutes.