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Chef boy logro paella recipe

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Chef boy logro paella recipe

Paella
Paella Valenciana


A Filipino adaptation from the famous Valencian dish which makes an enjoyable one-pot meal for 46 people. Your visitors won't believe how simple it's to organize!

  • 10 fresh medium shrimp (about 7 oz/200 g), shelled and deveined, tails intact
  • 2 fresh crabs (about 3 lbs/11/2 kg total)
  • 5 cups (11/4 liters) water
  • 2 medium squid (about 10 oz/300 g), cleaned and reduce rings
  • 1/2 cup (125 ml) essential olive oil
  • 8 oz (250 g) pork tenderloin, reduce bite-sized pieces
  • 1/2 teaspoon paprika or ground red pepper
  • two tablespoons minced garlic clove
  • 1/2 medium onion, diced
  • 2 cups (400 g) uncooked lengthy-grain grain
  • 4 tablespoons canned tomato pure
  • 1 bay leaf
  • 1 bell pepper, deseeded and reduce chunks
  • 1/2 cup (60 g) fresh or frozen eco-friendly peas
  • 2 hard-steamed eggs, quartered or sliced
  • One 3-in (8-cm) chorizo de Bilbao or pepperoni sausage, thinly sliced
  • Generous pinch of saffron combined with 1 teaspoon water
  • Pepper and salt, to taste

1 Season the shrimp gently using the pepper and salt, and hang aside.

2 Boil the crabs within the water for 25 minutes or until cooked. When cooked, take away the crabs, quarter them, crack the shells and claws, and hang aside. Reserve water.

3 Blanch the squid within the reserved crab water until cooked, about 3 minutes. Take away the squid and hang aside inside a bowl of cold water. Strain and reserve 33/4 cups (925 ml) from the crab-squid broth.

4 Preheat the oven to 350°F (180°C). Heat the essential olive oil inside a large skillet or casserole dish. Add some pork, paprika, garlic clove, onion and chorizo slices, and stir-fry for any couple of minutes. Adding the grain and stir-fry until gently browned. Add some tomato pure, reserved broth and bay leaf, and stir for any couple of minutes. Add some bell pepper and saffron, and produce to some boil.

5 Remove in the heat and bake within the preheated oven, uncovered, for half an hour. Arrange the seasoned shrimp, crab, squid and peas around the grain, and bake for an additional a few minutes. Remove in the oven and decorate using the hard-steamed eggs. Transfer towards the dining room table and serve immediately.


Serves 46
Preparation time: half an hour
Cooking: one hour ten mins

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