Paella is an Spanish rice dish and considered as one of their country’s national dishes. We, Filipinos, do also have our own version of the Paella recipe, sometimes called Valenciana. Although, Paella recipe varies from region to region, the Filipino Paella is one of the most tasteful ever.

Paella Valenciana


* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 4 or 5 large cloves garlic, minced
* 1 tablespoon finely minced gingerroot
* 1 teaspoon ground annatto (achiote)
* 1 cup long-grain rice
* 3 ounces cured chorizo, diced
* 2 medium tomatoes, coarsely chopped
* 2 cups chicken or fish stock
* 1 tablespoon fish sauce
* Several good grinds of black pepper
* 1/2 to 3/4 pound fresh shrimp, peeled and deveined
* 1/2 cup fresh or frozen peas
* Pimiento-stuffed olives
* sliced hard-boiled egg, for garnish (optional)

How To Cook Paella:

1). Heat the oil in a medium, heavy saucepan and sauté the onion, garlic, and gingerroot over moderate heat, stirring, until the onion wilts and the mixture becomes aromatic.

2). Stir in the annatto and mix well, then add the rice and the diced chorizo and cook, stirring, for a few minutes.

3). Add the tomatoes, stock, fish sauce, and black pepper. Mix well, bring to a simmer; then cover and cook over low heat for 10 to 15 minutes.

4). Stir in the shrimp and the peas, then cover and continue to cook over low heat until all the liquid has been absorbed and the shrimp have turned pink, about 5 to 10 minutes.

5). Remove from the heat and let stand, covered, for 5 to 10 minutes before serving. Spoon the paella into a serving dish or platter and garnish with the olives and hard-boiled egg, if desired.

Note: Image above might vary with the end result of this recipe. Image is used for presentation purposes only.

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