This Filipino paella mimics the Spanish original, in this case the paella de marisco (seafood). It also follows the Spanish and Moorish way with rice which sautés the rice grains first before boiling to cook. The kasubha or safflower is used instead of expensive saffron merely for the yellowish tinge that both give.
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- 3 cups Long Life Rice Calrose
- 250 g Shrimp
- 300 g Mussel
- 1 can Temple Green Peas
- 1/2 cube of chicken broth
- 1/4 cup chopped onion
- 5 cloves garlic
- 2 tbsp PAMANA Safflower Kasubha
- 1 cup Del Monte Tomato Sauce
- PAMANA Mix Seasoning All-in-One
- 1 pc lemon; cut into wedges (optional)
- Steam or boil mussels over medium to high heat for about 5 minutes or until the shells open. Set aside.
- In a big skillet pan, sauté onion and garlic in vegetable oil, add shrimp. Cook and set aside.
- On the same skillet, sauté for 5 minutes the rice over a high heat. Add water and chicken cube and bring to a boil.
- Lower the heat to medium then add tomato sauce, PAMANA Safflower Kasubha, green peas, sauted onion, garlic and shrimp. Add PAMANA Seasoning All-in-One. Mix thoroughly.
- Cover with a lid or aluminum foil and simmer over low heat for 20 minutes, or until the rice is cooked. Add salt and pepper to adjust taste.
- Place the rice on a serving platter and top with shrimp and mussels. Garnish with slices of lime. Serve hot.