Reggie Aspiras


by Reggie Aspiras
(Good for six)

½ c olive oil
6 pcs prawns
6 pcs mussels
6 pcs clams
3 small crabs
1 pc squid
300 g lapu-lapu
1 pc small green pepper
1 pc small red pepper
1 small onion
3 garlic cloves
½ c white wine
½ c tomato sauce
1 bay leaf
1 g saffron
480 g Bomba rice
1 liter fish stock

Heat oil.

Add all seafood and cook slightly.

Remove seafood from pan, set aside.

Add the rest of the ingredients—spices and salt, except rice.

Let stock boil.

Add rice, lower heat and cook until rice grains are done.

Arrange seafood on top of paella and serve.


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