History says that paella was once a laborers’ meal. A story closely similar to the origin of kare-kare which, according to food historians, was a dish eaten by peasants who made a dish out of the leftover parts (bituka, twalya, buntot at tuhod ng baka, etc).
Paella, in its early beginnings in Valencia, Spain (where paella was said to have originated), was cooked over an open fire and was eaten directly from the skillet using wooden spoons. The most common ingredients used were chicken, rabbit, duck and snails. Seafood was kind of scarce in Valencia.
Ahh, I must’ve been one of those laborers who devoured paella in my past life! I love, love the many exciting ways that paella is prepared. It simply makes a great dining experience when paella is seated prettily on my plate!
2 cups risotto rice
4 pcs prawns
3 pcs chicken thighs, chopped
1 stick chorizo, sliced
5 cups chicken stock
1 red bell pepper, julienned
1/2 cup green peas
4 cloves of garlic, minced
1 onion, minced
1 tsp turmeric powder
salt and pepper to taste
5 threads saffron
4 pcs lemon wedges
1 tsp chopped parsley
In a skillet, brown chicken until half cooked. Remove chicken and set aside.
In the same pan, saute garlic, onion, bell pepper, green peas and chorizos. Add chicken and rice. Throw in turmeric and saffron.
Mix well until rice is well coated. Add stock. Simmer until rice is cooked.
Meantime, stir fry prawns until it turns pink in color. Set aside.
Top rice mixture with prawns. Garnish with lemon wedges and parsley.