Name: Filipino Paella Valenciana
Yield: 6 servings
Ingredients: 6 cups chicken broth; 2 bay leaf; ¼ kg shrimp; ¼ kg halaan clams; ¼ kg squid; ½ cup chicken thigh fillet; ½ cup leftover longganisa; salt; 4 tbsp annatto oil; ¼ cup minced red onions; 2 tbsp minced garlic; ½ cup diced red bell peppers; ½ cup crushed tomatoes; 1 tbsp tomato paste; 2 tsp kasubha; 2 tsp smoked paprika; 1 ½ cups rice; ½ cup peas; ½ cup baguio beans; ½ cup sitaw; ½ cup red bell peppers; ½ cup kinchay leaves; lemon slices

1

Bring chicken stock to a boil and add bay leaves. Add halaan clams then simmer until clams are cooked and opened. Remove from stock. Repeat for squid.

2

Add shrimp heads and shells to the broth and crush them to extract more flavor reduce the liquid to about half. Keep warm and set aside.

3

In a pan over medium-high heat, sprinkle salt and annatto oil. Sauté longganisa, chicken, and shrimp until shrimp is cooked. Remove shrimp. Continue sautéing until the chicken has developed a deep brown color then remove chicken and chorizo from the pan. Add onions, garlic, and red bell peppers.

4

Add smoked paprika, crushed tomatoes, and tomato paste. Continue cooking until toasted and very aromatic.

5

Deglaze pan with broth. Add kasubha and bring to a boil. Add rice then stir to spread evenly. Allow simmering in low heat. Cover with foil.

6

Remove cover. Add peas and Baguio beans and lightly mix them in. Arrange cooked shrimps, chicken, chorizo, clams, squids, and bell peppers on top of the rice. Allow cooking for a few more minutes covered. Remove from heat and rest covered for 5 more minutes.

7