Ernest Reynoso Gala


Paella Manila
by Ernest Reynoso Gala/ Marie Villalon

For the rice:

1/4 cup olive or vegetable oil
1 big head garlic, crushed
4 cups bomba rice or C4 dinorado rice

For the broth:

6 cups water
1 onion, quartered
1 tablespoon rock salt
1 teaspoon pepper
2 crabs, measuring 1/2 kilo
1/4 kilo prawns or shrimps, unpeeled
1/4 kilo squids, remove the ink sac
1/2 kilo tahong (mussels) or clams (halaan)

For the garnish:

2 green and red bell peppers
4 hard-boiled eggs, quartered
1/2 cup olive or vegetable oil
1 cup white onion, chopped
1/4 cup crushed garlic
250 grams chorizo de bilbao, sliced diagonally 1/2-inch thick
1 kilo chicken parts
1 small can (2/3 cup) Hunt’s tomato paste
1/2 cup crab fat (bottled taba ng talangka)
prepared rice
prepared broth

For the rice:

Heat oil. Add garlic and cook until light brown. Add rice and stir until oil is absorbed. Set aside.

For the broth:

Season the water with onion, salt and pepper. When boiling, drop the crabs in the water. Cook until the shells turn pink. Remove the upper shell. Crack the claws. Cut the bodies into four.

Drop prawns or shrimps until half cooked. Fish out of the broth and set aside. Do the same with the squids.

Drop mussels or clams until shells open. Discard unopened shells. Set aside the broth.

To cook the paella:

Grill the bell peppers over an open flame until their skins turn black. Cool. Scrape off the skin. Remove the seeds. Slice each bell pepper lengthwise into eight pieces.

Heat Tefal paellera with the olive oil. Sauté the garlic. When the garlic is brown, add the onions and cook until soft.

Add the chorizo and stir for three minutes. Add the chicken parts, and cook until brown. (This is an important step, so that the paella does not spoil easily).

Add the tomato paste, crab fat, prepared broth, and prepared rice. Boil. Cover and simmer for 20 minutes.

Remove the cover. Top with prawns, crabs, mussels, squids, and bell peppers.

Bake at 450°F or 225°C for 10 minutes.

Before serving, top with lemon wedges, hard-boiled eggs, and sliced bell peppers.

Serves 12 to 15 persons.

Note:  If an oven is unavailable, put fire to high after 20 minutes with the crabs, etc. on top. Cover and cook for five minutes more.


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