The Filipino Food Channel
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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- 300 g Mussel
- 1/4 cup chopped onion
- 5 cloves garlic
- 250 g Shrimp
- 3 cups Long Life Rice Calrose
- 1/2 cube of chicken broth
- 1 cup Del Monte Tomato Sauce
- 2 tbsp PAMANA Safflower Kasubha
- 1 can Temple Green Peas
- PAMANA Mix Seasoning All-in-One
- salt & pepper to taste
- 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 the onions and garlic in vegetable oil. Add in the shrimp. Cook and set aside.
- Using the same skillet, sauté the rice over high heat for 5 minutes. Add water and chicken cube then bring to a boil.
- Lower the heat to medium then add the tomato sauce, PAMANA Safflower Kasubha, green peas, sautéed onion, garlic, and shrimp. Add in the PAMANA Seasoning All-in-One then mix until fully incorporated.
- Cover with a lid or aluminum foil and simmer over low heat for 20 minutes, or until the rice is cooked. Season with salt and pepper to taste.
- Place the rice on a serving platter and top with shrimp and mussels. Garnish with slices of lemon. Serve hot.