Welcome 2016 with PAELLA!

We welcomed 2016 at the Gonzaga Residence in Muntinlupa.  Our share for the feast—Seafood Paella! I got the recipe from Panlasang Pinoy. My trusted site for delicious recipes. I tweaked mine a bit, replacing some ingredients, instead of clams I used mussels instead. I also put green & red bell peppers on top as garnishings, i put sliced boiled egg to make it more mouth-watering 🙂

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Seafood Paella

For more delicious recipes you can visit their website (www.panlasangpinoy.com)

Seafood Paella Recipe (from panlasang pinoy)
 Ingredients
  • 2 cups paella rice
  • 13 pieces cooked little-neck clams
  • 13 pieces large tiger shrimp
  • 13 pieces cooked mussels
  • 1 large squid, sliced into rings
  • 16 ounces clam juice
  • 1 cup water
  • ¼ cup chopped parsley
  • 1 medium tomato, diced
  • 1 cup green peas
  • 1½ teaspoons saffron
  • 1 medium onion, chopped
  • 1 small red bell pepper, roasted and sliced into strips
  • 1 tablespoon paprika
  • 1½ tablespoons garlic paste
  • 6 tablespoons olive oil
  • 2 teaspoons salt
  • 2 pieces lemon, sliced into wedges
Instructions
  1. Arrange parsley in a mortar. Gently pound using the pestle and grind until the texture becomes smooth similar to a paste.
  2. Combine the parsley, salt, garlic paste, paprika, and 2 tablespoons olive oil in a bowl. Mix well. Set aside.
  3. Heat the pan. Pour the remaining olive oil on the paellera or pan.
  4. Fry the tiger shrimp and shrimp for 1 minute per side. Remove the shrimp and squid and put in a plate.
  5. On the same pan with the remaining oil, saute onion and tomato.
  6. Add the green peas and parsley mixture. Stir.
  7. Pour-in water and clam juice. Let boil.
  8. Add the saffron and paella rice. Cover and adjust the heat to low. Cook for 20 minutes.
  9. Arrange clams, mussels, shrimp, squid, and roasted bell pepper.Cover and continue to cook for 8 minutes or until the rice is done. You can add more water if needed.
  10. Arrange the lemon wedges on the side.
  11. Serve. Share and enjoy!
Serving size: 8
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