Paella
shared by
Ms. Anna Lissa Capangpangan

​INGREDIENTS:

• 1 kg prawns
• 1 kg mussels
• 1 kg risotto rice
• 2 big tomatoes, chopped
• 1 big capsicum, chopped
• 8 cloves garlic, chopped
• 2 big onions, chopped
• a pinch of saffron flower soaked in 1 tbsp hot water
• 10 cups chicken stock
• salt & pepper to taste
• olive oil for sauteing

*** divide garlic and onions into three portions.
*** Add chicken or spanish sausage if you want.
*** Use non-stick pan or wok when cooking Paella to avoid the rice from sticking. 

​PROCEDURE:

• Boil the chicken stock. Add salt and pepper to taste.
• While waiting for the chicken stock to boil, prepare all the ingredients.
• Soak the saffron flower in hot water. Set aside.
• Heat oil in a wok. Saute 1/3 of the garlic and onion. 
• Add shrimp. Add salt and pepper to taste. Cook for few minutes. Remove from pan. Set aside.
• Using the same wok, saute again 1/3 of the garlic and onion.
• Add the mussels. Add salt and pepper to taste. Cook for few minutes. Remove from pan. Set aside. 

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• Saute again 1/3 of the garlic and onion.
• Add the tomatoes then add the capsicum. 
• Add the rice and cook for few minutes.
• Add the soaked saffron flower and slowly add the chicken stock. Stir.
• Cover and simmer.
• When it starts to dry, stir and add the cooked seafood. (Leave some for decoration.)
• Cover again and simmer in low heat for 15 minutes or until the rice is cooked.
• Remove from heat. Add the cooked seafood that was set aside for decoration.
• Serve straight from the pan or transfer to a serving plate. 
• Enjoy! ​

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