Paella

Fresh greens lavishly laid on the makeshift shelves, fishes all wriggly from the recent catch (btw, they sell seabass at Suki like it was the most ordinary fish on Earth!), pinkish-bright red meats, quality seafood finds, ready made dishes packed away and very beautiful, ohhh– what a sight to behold! I can live in this wet market twice a week! Lol.

Anyway, I scoured the market for prawns and squid for the paella. All three went straight to my basket. After I’ve accomplished the marketing, I slipped into my apron and started work:)

Well, not really ‘work’. FUN should be it.

Paella for 30 people. Let’s party!

Happy 1st birthday, Athena! And, Yani, please do know that Ninang loves you:)

Paella

8 cups arborio rice

10 pcs chicken thighs, chopped

7 pcs prawns

1/2 kilo pacific white clams or halaan

4 sticks chorizo, sliced

19 cups chicken stock

1/4 kilo squid rings, ink and sword removed.

3 red bell pepper, julienned

1 and 1/2 cups green peas

1 head  of garlic, minced

2 onions, minced

10 spears of asparagus, blanched

olive oil

5 tbsps turmeric powder

salt and pepper to taste

10 threads saffron

8 pcs lemon wedges

1 tsp chopped parsley

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In  a paellera, brown chicken until half cooked. Remove chicken and set aside. Using the same oil, fry prawns until they turn pink. Set aside as well.

In the same pan, saute garlic, onion, bell pepper, green peas, squid, clams and chorizos. Add chicken and rice. Throw in turmeric and saffron.

Mix well until rice is well coated. Add stock. Cover loosely with a sheet of aluminum foil. Simmer until rice is cooked. Remove foil.

Garnish with lemon wedges, prawns, blanched asparagus and parsley.