🥘 Paella Valenciana

Noodles & Rice · Main ingredient: Rice · ⏱ 47 min · Serves 5 · ~₱515 · Best for: Dinner, Lunch, Snack

Ingredients

• 3 cup 3 cups paella or Jasmine rice, rinsed
• 0.5 kg 1/2 kg chicken, cut into serving pieces
• 200 g 200g pork, cubed
• 150 g 150g chorizo de bilbao, sliced
• 200 g 200g shrimp, shell on
• 200 g 200g mussels, cleaned
• 150 g 150g squid, sliced into rings
• 3 tbsp 3 tbsp annatto (atsuete) seeds soaked in 1/4 cup warm water, or 2 tbsp atsuete oil
• 4 tbsp 4 tbsp olive oil or cooking oil
• 5 clove 5 cloves garlic, minced
• 1 pc 1 medium onion, chopped
• 2 pc 2 tomatoes, chopped
• 1 pc 1 red bell pepper, sliced into strips
• 1 cup 1 cup green peas
• 2 tbsp 2 tbsp fish sauce (patis)
• 3 pinch Salt and ground black pepper, to taste
• 0.5 tsp Pepper, to taste
• 1 pc 1 lemon, cut into wedges, for garnish
• 2 pc 2 hard-boiled eggs, sliced, optional garnish

Instructions

1. Strain the annatto-soaked water to extract the orange-red liquid; set aside.
2. Heat oil in a large paellera or wide shallow pan over medium heat. Sauté garlic, onion, and tomatoes until softened.
3. Add chicken and pork; cook until browned on all sides, about 8-10 minutes.
4. Add chorizo slices and cook briefly to release oils, about 2 minutes.
5. Stir in the rinsed rice, coating it evenly with the oil and aromatics.
6. Pour in the broth and annatto liquid; season with fish sauce, salt, and pepper. Stir once, then bring to a boil.
7. Lower heat, arrange squid rings, shrimp, and mussels evenly over the rice, and simmer uncovered for 15-20 minutes without stirring, until rice is nearly cooked and liquid is mostly absorbed.
8. Scatter bell pepper strips and green peas on top; continue cooking for 5-10 minutes more until rice is fully tender and seafood is cooked through.
9. Turn off heat and let the paella rest, loosely covered, for 5 minutes to finish cooking.
10. Garnish with lemon wedges and sliced hard-boiled eggs if using, then serve directly from the pan.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.