Marisco-Pollo Paella

Rainy season has been long and dragging in Cebu and anywhere in the Philippines. I love the rain especially when you get to feel cozy at home and just stay in bed all day and snuggle with your soft blankets. But the long period of rain somehow affects my mood these days. Bad weather can indeed have negative effect on our emotions. It’s like whenever it gets dark and dreary outside, I am more likely susceptible to feeling lonely or down and I find comfort in food hence why I created this dish. Even the lighting on my photos feel like it was made on a cool atmosphere. I guess the cold weather affects the way you eat too. Cravings are fired up! lol

Anyway, here’s my simple paella recipe. Really good if I must say!

Going back to bed now and binge-watch on Netflix. Zzzz

Marisco-Pollo Paella (Seafood & Chicken)

Serves 4| 1 hour 

Ingredients: 

  • 1 large onion, finely chopped
  • 5 tablespoons olive oil
  • 2 garlic cloves,finely chopped
  • 1 small green bell pepper, julienne
  • 1 sachet Paella seasoning with saffron
  • 4 cleaned small squid, bodies sliced into rings, tentacles left whole
  • 4 pieces chicken thighs, sliced to cubes
  • 2 cups medium-grain rice
  • 3 cups chicken stock or water, plus more if needed
  • 1 cup dry white wine
  • 10 jumbo shrimp in their shells
  • 3 pieces cebu chorizo, removed from casing
  • Salt and pepper to taste
  • 1 lemon, sliced to wedges

Directions:

  1.  Brown chicken with oil in a large pan then set aside.
  2. Saute the onions using the same pan. Add in the garlic and bell peppers and stir for a minute or two.
  3. Add in the squid, chorizo and the saffron sachet then cook, stirring for a minute or so.
  4. Pour in the rice and stir well until translucent.
  5. Pour in the wine then reduce until  half the portion.
  6. Return the browned chicken into the pan.
  7. Pour over half of the stock and bring to a boil. Add salt and pepper to taste. Stir well and spread the rice evenly in the pan.
  8. Pour in the remaining stock and cook the rice over low heat for 18-20 minutes, moving the pan around and rotating it so the rice cooks evenly.
  9. Lay the shrimp on top of the rice after 10 minutes and turn them when they have become pink on the first side. Add a little more stock or water towards the end if the rice seems to dry.
  10. When the rice is done, serve with lemon wedges.

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