The Philippines has maintained a close relationship with Spain, which helped to shape today’s eating practices of the Filipinos. Paella is Catalan word meaning frying pan and referring to the large pan where the rice was cooked.
This recipe follows the traditional Spanish preparation. Different kinds of paella may be made using other ingredients such as fish, shellfish, meat, vegetables, or even mix paella, which blends in one recipe all the other kinds (meat, vegetables, fish, and shellfish).
INGREDIENTS:
| 1 cup of rice 3 garlic cloves 1 onion, chopped 1 tomato, chopped 1 lb. pork loin ribs 1 small chicken cut up | 1/2 cup peas 1/2 cup chopped green beans 1 pinch saffron 1 tsp. salt olive oil water (enough to double the quantity of the rice) |
DIRECTION:
- Sauté the meat (ribs and chicken) in a paella (typical metal pan, round, and flat) with some oil.
- When the meat is browned, add the chopped onions, peas, beans, whole garlic cloves, and, last the chopped tomato.
- Add the water to the mixture and bring to a boil.
- Add the rice and put on high heat.
- After a few minutes, add the saffron and rice. The rice must cook on medium heat for about 20 minutes uncovered until all the water has been absorbed.
- Once ready, cover the paella with a cotton cloth, let it sit for 5 minutes and then serve.
