Seafood Paella

Name: Seafood Paella
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Filipino
Ingredients: 1 lb (450 g) medium clams in the shell; 8 oz (225 g) small squid, ink sacs, heads and tentacles removed; 8 oz (225 g) small squid, ink sacs, heads and tentacles removed; 8 oz (225 g) small squid, ink sacs, heads and tentacles removed; 8 oz (225 g) small squid, ink sacs, heads and tentacles removed; ¼ cup (60 ml) oil; 2 Spanish sausages, thinly sliced; 1 medium onion, minced; 1 medium tomato, diced; 1 teaspoon paprika; Few saffron threads or ¼ teaspoon saffron powder; Few saffron threads or ¼ teaspoon saffron powder; 6 cups (1½ liters) warm chicken stock; 3 cups (600 g) uncooked white, short grain rice; 3 cups (600 g) uncooked white, short grain rice; 1 lb (450 g) fresh medium shrimp; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 2 hard-boiled eggs, peeled and cut into wedges; 2 lemons, cut into wedges (optional)

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
1 hr 5

Appears in

Filipino Homestyle Dishes

By Norma Olizon-Chikiamco

Published 2003

About

Paella originated in Valencia, Spain, where it remains a popular dish. In the Philippines, which was a Spanish colony for 300 years, this rice dish has evolved to suit local tastes and preferences.

Ingredients

1 lb (450 g) medium clams in the shell
8 oz (225

Europe
Asia
Philippines
Spain
Valencia
Stew

Method

Scrub and rinse the clam shells thoroughly. Steam clams for 3-4 minutes until they open slightly. Discard any shells that remain closed and set aside steamed clams. Slice squid into ½-in (1-cm) rings and set aside.
Heat 2 tablespoons of the oil in a large skillet or casserole. Cook the sausages until browned, about 2 minutes on each side. Remove from skillet an