PAELLA (FILIPINO STYLE )
Author: 
Recipe type: Main
Cuisine: Filipino
 
Ingredients
  • ½ lb skinless chicken thigh, small bite size so that it is fast to cook (pre cook and season with ½ teaspoon salt)
  • 1 cup Paella Rice
  • 2½ cups chicken stock
PAELLA SAUCE
  • ½ teaspoon Smoked Paprika
  • 2 tomatoes, ( about a size of ping pong balls ) blend or finely chopped
  • 1 small size onion,chopped
  • ½ of red bell pepper,chopped
  • 3 cloves garlic
  • ½ teaspoon saffron
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ⅓ up Olive Oil or use Peanut Oil ( Canola oil will work too)
TOPPINGS:
  • 8 SHRIMPS
  • 8 MUSSELS
Instructions
  1. In a small pan, add a small amount of oil and saute' the chicken thigh until cooked through. Add ½ teaspoon of salt and set aside until ready to use.
  2. Heat flat bottom pan or heat your Paella pan in a medium heat fire and add in ⅓ cup of Olive oil. When the oil is hot, add in the garlic and brown it. Add the onion and cook until transparent. Add the tomato and bell pepper. Cook until soggy. This is the Paella base. As shown in the video. Add the salt,paprika and pepper. Then add the cooked chicken thigh.
  3. Add the rice and mix until the Paella base coat the rice.
  4. Add the chicken stock and using a wooden ladle, distribute rice all over the pan.AFTER THIS PROCESS, DO NOT MIX RICE ANY MORE
  5. COOKED IN MEDIUM LOW HEAT.Let mixture simmer for 3 minutes and arrange sea foods on top of the Paella. Turn heat to medium low.
  6. NOW IT IS THE CHECKING GAME.
  7. Check out rice under the seafood. You can see that some rice are not cook in the side part of the pan. Move the pan and direct the heat there. Then check other side and direct heat there . It took 1 hour to cook this Paella. It may be different for you, but make sure that the rice is equally cook through .
Notes
Recipe adapted with revisions from Spain on Fork Blog
Recipe by The Skinny Pot at https://theskinnypot.com/paella/