Paella ala Ron
Prep time: 45 minutes
Cooking time: 45 minutes
Serves: 12 people
4 tbsp olive oil
4 tbsp butter
1 large onion, peeled and chopped
10 cloves garlic
2 punches of dried saffron
3 cups basmati rice
1 cup white wine
2 cups canned crushed tomatoes
6 cups chicken stock
Cooking the toppings
2 tbsp cooking oil
10 Pcs small hamonado longanisa (store bought from seafood city) cut each piece into 3.
3 tbsp butter, softened
2 cloves garlic, minced.
15 Pcs large shrimp, legs remove but shell intact.
1 lb squid, cleaned and cut into rings. Include heads.
1/4 cup white wine.
16 pcs half shelled mussels (used New Zealand mussels)
3 cups shredded rotisserie chicken – skin and all.
1 large red bell pepper, seeded and cut into thick strips
2 cups frozen green peas.
Preheat oil and butter for a minute.
Add onions and cook for 2 minutes over medium heat.
Add garlic and saffron for 30 seconds.
Add rice and continue to stir making sure oil coats the grains well.
Add white wine, crushed tomatoes, and stock.
Season with salt and pepper.
Stir and bring to a boil.
Adjust heat to medium and stir occasionally (30 minutes) until grains are soft and cooked.
While you are cooking the grains- cook the toppings.
Cooking the toppings –
Preheat oil in a medium size skillet then cook longanisa according to package instructions. Remove and set aside.
Using the same pan- add butter and garlic. Melt butter while swirling the pan.
Add large shrimp.
Season with salt and pepper.
Cook for 3 minutes ubtil shrimp are cooked.
Set aside.
Same pan.
Add squid.
Add white wine.
Season with salt and pepper.
Cook for 2 minutes over high heat. Stir well.
Remove and set aside.
Before cooking the mussels make sure it is cleaned and dirt removed.
Beard removed as well.
Same pan.
Add more cooking oil if needed.
Add mussels.
Season with salt and pepper.
Cook mussels for 3 minutes until cooked.
Set aside.
To put it together-
Before turning the heat on rice – add red bell pepper on top. Kinda allow the heat to slightly cook the bell peppers.
Then add toppings – starting with chicken then longanisa.
Arrange and evenly divide it well.
Then add and do the same with the seafood.
Add “semi” frozen peas on top.
Allow the remaining heat to cook the peas as it rests.
Serve!
Great!