Filipino Paella

Name: Filipino Paella
Prep time: 40 min
Cook time: 110 min
Yield: 8 portions
Cuisine: Filipino
Ingredients: 1½ kg · 3¼ lb native chicken or bone-in chicken, chopped; 250 g · 9 oz shrimp heads and shells, from 1 kg shrimp; 500 g · 1 lb mussels or clams; 200 g · 1 large onion, quartered; 50 g · 1 bulb garlic, 1 whole bulb, halved; 20 g · 1 thumb ginger, thumb-sized, sliced; 80 g · 2 stalks celery; 1 g · 2 leaves bay leaves; 3 g · 1 tsp whole peppercorns; 45 ml · 3 tbsp fish sauce (patis); 60 ml · ¼ cup achuete oil, ¼ cup oil heated with 2 tbsp achuete seeds; 2½ l · 11 cups water; 600 g · 3 cups rice, short or medium grain; 50 g · 1 packet Mama Sita's Paella Mix; 5 ml · 1 tsp calamansi juice; 1 g · ½ tsp smoked paprika, optional; 500 g · 1 lb large shrimp; 200 g · 7 oz spicy beef chorizo, sliced; 100 g · ¾ cup green peas; 150 g · 1 pepper red bell pepper, strips; 200 g · 4 eggs hard-boiled eggs, wedges, optional

🍽 Serves 8⏱ Prep 40 min🔥 Cook 110 min🌍 Filipino

A Filipino fiesta paella built on a chicken and shrimp stock, golden with achuete and topped with chorizo, shrimp and mussels.

📍 Luzon · Philippines

The story of the dish

Paella arrived in the Philippines during more than three centuries of Spanish rule and became a fiesta dish, made Filipino with fish sauce, calamansi and achuete instead of costly saffron.

The name: Paella is the Valencian word for the wide pan it is cooked in.

Ingredients

Ingredient	EUg · ml	UScups · spoons
native chicken or bone-in chicken chopped	1½ kg	3¼ lb
shrimp heads and shells from 1 kg shrimp	250 g	9 oz
mussels or clams	500 g	1 lb
onion quartered	200 g	1 large
garlic 1 whole bulb, halved	50 g	1 bulb
ginger thumb-sized, sliced	20 g	1 thumb
celery	80 g	2 stalks
bay leaves	1 g	2 leaves
whole peppercorns	3 g	1 tsp
fish sauce (patis)	45 ml	3 tbsp
achuete oil ¼ cup oil heated with 2 tbsp achuete seeds	60 ml	¼ cup
water	2½ l	11 cups
rice short or medium grain	≈ 600 g	≈ 3 cups
Mama Sita's Paella Mix	50 g	1 packet
calamansi juice	5 ml	1 tsp
smoked paprika optional	1 g	½ tsp
large shrimp	≈ 500 g	≈ 1 lb
spicy beef chorizo sliced	≈ 200 g	≈ 7 oz
green peas	≈ 100 g	≈ ¾ cup
red bell pepper strips	≈ 150 g	≈ 1 pepper
hard-boiled eggs wedges, optional	≈ 200 g	≈ 4 eggs

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Dji Osmo Pocket Camera	🛒 Buy	🛒 Buy
Pata Negra 34 Cm Paella Pan	🛒 Buy	🛒 Buy
28 Cm Carbon Steel Paella Pan	🛒 Buy	🛒 Buy
Showay Measuring Cups	🛒 Buy	🛒 Buy
Nutricook Smart Pot	🛒 Buy	🛒 Buy
Nomen Bomba Rice	🛒 Buy	🛒 Buy
Mama Sita's Tamarind Seasoning Mix 50g	🛒 Buy	🛒 Buy

Also used: fine-mesh sieve · wooden spoon

Method

Make the achuete oil: heat ¼ cup oil with 2 tbsp achuete seeds over low heat for 3 to 5 minutes, strain and keep the orange oil.
Brown the chicken in 1 tbsp achuete oil, add onion, garlic, ginger and celery and cook until fragrant.
Add the shrimp heads and shells and crush them gently while sautéing.
Add the water, bay leaves, peppercorns and fish sauce, bring to a boil and simmer gently for about 1 hour; add mussels or clams for the last 15 minutes and remove them once open.
Strain the stock through a fine sieve, pressing the shells.
For every 4 cups of stock add the paella mix, 1 tbsp fish sauce, the calamansi juice, paprika and 1 tbsp achuete.
Fry the chorizo and sofrito in the paella pan, add the rice and the seasoned stock and cook without stirring until absorbed, adding shrimp, mussels, peas and peppers on top; let the bottom crisp, then rest and garnish with egg and calamansi.

👨‍🍳 Chef’s tips

A balanced stock is about 60% chicken, 30% shrimp and 10% mussel or clam broth.

📱 Scan to watch me cook ityoutu.be/rcELPzLqMNcEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 8

780kcal

52 gprotein

78 gcarbs

28 gfat

Allergens

CrustaceansEggsFishCeleryMolluscs

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