Filipino Style Paella (Arroz Valenciana)

I combined the traditions and flavors of the Filipino culture as well as the Spanish culture to bring you one spectacular international cuisine experience right in your own home.

Prep:
25
minutes
Cook:
35
minutes
TOtal:
60
minutes

Ingredients

  • 2 Cups white jasmine rice, uncooked
  • 1 Cup sushi rice, uncooked
  • 2 Chicken breasts, boneless and skinless
  • 2 Pork chorizo links, sliced
  • 8-10 Large shrimp, peeled, deveined and washed
  • 2 TBSP vegetable oil
  • 1 TBSP butter
  • 5 Hard boiled eggs, cut in quarters
  • 1/2 Cup green peas, frozen
  • 1 Green bell pepper, sliced
  • 1 Red bell pepper, sliced
  • 1/2 Cup raisins
  • 1 Cup lite coconut milk
  • 2 TBSP olive oil
  • 2 and 1/2 cups Kettle and fire chicken broth
  • 1 Tomato, diced
  • Half of a yellow onion, minced
  • 5 Fresh garlic cloves, minced
  • 1 6 oz can tomato paste
  • 1/4 TSP black pepper
  • 1/2 TSP salt
  • 1/4 TSP smoked paprika
  • A Few pinches of Spanish saffron (I got my bottle from Trader Joe’s)
  • Fresh lemon juice from half a lemon

Instructions

  1. Bring a pot of water to boil over medium heat. Once boiling, carefully add your eggs and boil over medium heat for 15 minutes. When done, immediately transfer to a ice cold bath and let them sit in there for another 15 minutes.
  2. While eggs are boiling and cooling, prepare your other vegetables. Slice your red bell pepper, place in a bowl and set aside. Slice your green bell pepper, place in the same bowl. Dice your tomatoes, place in another bowl and set aside.
  3. Measure out your green peas and your raisins, place in two separate bowls and set aside.
  4. Finely mince your yellow onion, place in a bowl and set aside. Mince your garlic, place in another bowl and set aside. Cut your lemon in half and set aside.
  5. At this point your eggs should be done cooling and okay to start peeling. Carefully, crack your eggs on the side of your counter and begin peelings its outer shell. Discard the shells and cut your eggs in half and then in another half so you have quarters. Continue this process until all eggs are peeled and cut. When done, place them on a plate and place them in the fridge to cool.
  6. Next, cut your chicken into cubes, place in a bowl and set aside. Peel the shells from the shrimp and devein them if needed, wash them and pat them dry. Season your shrimp with salt and pepper and set them aside.
  7. Mix your jasmine rice and your sushi rice in a bowl or a strainer. Rinse your rice mixture under cold water until it is no longer cloudy. Set aside.
  8. Spray a pan with non-stick spray and place over medium heat. Cook your shrimp 2-3 minutes per side. When done, place on a plate and set side.
  9. Using that same plan, spray with non-stick spray again and add your chorizo links. Cook them until they are no longer pink and turning frequently so all sides get cooked, about 10-15 minutes. When done and they are cooked, place them on a cutting board and slice them into pieces. Set aside.
  10. Heat a large pan or pot over medium heat. Add 2 TBSP of olive oil and heat. Once heated add your prepared minced yellow onion and minced garlic. Sauté over medium heat for 2-3 minutes until fragrant and onions become translucent. Then, add your diced tomatoes. Sprinkle it with a bit of salt and pepper and mix. Sauté for another 2-3 minutes.
  11. Add your cubed chicken. Mix and cook until chicken is no longer pink, about 7-10 minutes.
  12. Add your washed rice and mix everything together. Cook for 2 minutes. Then, add your can of coconut milk and your chicken broth. Mix everything together again. Season with 1/4 TSP paprika, 1/4 TSP black pepper, 1/2 TSP salt and a pinch or two of saffron (a little goes a long way). Mix one last time. Bring to a boil. Once boiling, lower to a simmer. Simmer over medium to low heat for about 10-15 minutes or until about half of the liquid has soaked into the rice. Squeeze in lemon juice and mix again.
  13. Add your cooked, sliced sausage and mix to combine.
  14. Add your tomato paste and mix again.
  15. Add in your two prepared bell peppers, peas and raisins. Stir to combine.
  16. Turn heat off. Garnish with hard boiled eggs and cooked shrimp on top. Serve right away and store any leftovers in an airtight container.
  17. ENJOY!