Paella Filipina Recipe

Looking for a dish that’s both stunning and satisfying? Paella might just be your next showstopper. This recipe brings together well-seasoned chicken, a medley of seafood, and an aromatic blend of herbs, spices, and saffron (or turmeric for a local twist).

Simmered in flavorful stock and spread beautifully across a paellera, this dish is perfect for Noche Buena, family reunions, or even a casual Sunday feast. The best part? It’s all made in one pan.

INGREDIENTS

Set A – For the Chicken:

• ¼ kg chicken thigh, cut into pieces

• 1 Tbsp lemon juice

• Pepper, to taste

Set B – For the Base:

• ¼ cup olive oil

• 4 cloves garlic, minced

• ½ cup onion, chopped

• ½ red bell pepper, diced

• ½ green bell pepper, diced

• 1 tsp dried basil

• 1 tsp thyme

• 1 tsp rosemary

• 1 tsp turmeric or saffron

• ½ cup tomatoes, chopped

• 2 tsps sugar

• 2 cups Japanese rice

• 6 cups chicken stock

• Salt, to taste

• Fish sauce, to taste

Set C – For the Toppings:

• 1 cup clams

• 1 cup fresh shrimps

• 2 pcs squid, sliced into rings

• ½ cup red bell pepper, sliced

• ½ cup green bell pepper, sliced

• ½ cup green peas

Set D – For Garnish:

• 1 Tbsp parsley, chopped

• Lemon wedges

• Hard-boiled eggs (optional)

INSTRUCTIONS

1. Prepare the Chicken Stock:
   Boil chicken bones and vegetable trimmings until a rich stock forms. Set aside.

2. Marinate the Chicken:
   Season chicken thighs with salt, pepper, and lemon juice. Mix well and let sit briefly.

3. Cook the Chicken and Seafood:
   In a paellera, heat olive oil and sear chicken pieces. Once browned, remove and set aside.
   In the same pan, sauté shrimp and shrimp heads. Season lightly with salt. Once cooked, remove shrimp and mash shrimp heads to extract flavor. Discard shrimp heads.

4. Build the Flavor Base:
   Add more olive oil to the paellera. Sauté garlic, onion, and diced bell peppers. Season with salt.
   Add basil, thyme, rosemary, and turmeric. Stir in tomatoes and sprinkle sugar. Cook until softened and fragrant.

5. Add the Rice and Stock:
   Add rice to the pan and toss until coated. Spread rice evenly and pour in chicken stock. Stir gently to distribute liquid.
   Season with fish sauce. Arrange seared chicken and clams on top. Season with black pepper.

6. Layer the Seafood and Veggies:
   Lower the heat. Add shrimp, squid, sliced bell peppers, and green peas. Let cook uncovered until liquid is absorbed and the rice is tender.

7. Garnish and Serve:
   Sprinkle with chopped parsley. Add lemon wedges and hard-boiled eggs on top. Let the paella rest before serving.

SIMPOL COOKING NOTES

• Japanese rice provides a plump, slightly sticky texture ideal for paella.

• Don’t stir once the rice is arranged — this helps form the classic crusty socarrat.

• If using saffron, steep it in warm stock for deeper color and aroma.

• You can replace squid with mussels or use chicken breast for a lighter version.

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