I know how to cook 2 kinds of Paella, Spanish Paella and Filipino Paella.
I wanted to call it Paella Indio but my friend said people might find it offensive. I was just thinking of the era of Padre Damaso and Jose Rizal. The Spaniards used to call the Filipinos, Indio.
My Filipino Paella has more rice than the Spanish Paella.
Both have almost the same ingredients but different cooking methods.
500 g. Laon rice, cooked the day before
1/2 K. Chicken thighs, cut into quarters
1 t. Rock salt
1/2 C. Atsuete cooking oil (In a pan, heat the oil. Add 50 gr. Atsuete seeds and render the color. Drain and set aside.)
1 big white onion, chopped coarsely
3 pcs. Tomatoes, sliced into wedges
1 red bell pepper, cut into 1 inch squares
1 can Purefoods chorizo de Bilbao, sliced diagonally
2 pcs. Knorr chicken cubes
1 t. turmeric powder
1 T. Spanish Paprika (optional because it makes the paella a bit spicy)
1/4 C. Fish sauce
250 g. Del Monte tomato sauce
3 C. Water
2 T. Del Monte Tomato paste
250 gr. shrimps
250 gr. mussels or clams or both
1 C. Green peas
Boiled asparagus or green beans
Hard boiled egg
Sprinkle salt on the chicken. Fry in astute oil slightly then set aside.
Sauté garlic, onions and tomatoes in the remaining oil over low heat until the tomatoes are soft.
Add the chorizo and red pepper. Continue sautéing.
Then add the tomato sauce, chicken cubes, patis, turmeric and paprika.
When it starts to boil add the chicken and water. Lower the heat, cover and cook for 30 minutes.
Increase the heat and add the peas, tomato paste, shrimps and mussels/clams.
When the seafood is cooked, remove all the meat/seafood and set aside.
Slowly add the rice to the sauce. Toss until the paella is dry.
Set aside the shrimps and mussels/clams.
Return the rest of the ingredients to the paella and toss for a bit.
Transfer onto a serving platter.
Top with shrimps, mussels/clams, green beans or asparagus, boiled egg and lemon wedges.