Paella is just as popular in the Philippines as it is elsewhere. It is a flavorful rice laden with chicken, chorizo, seafood, and vegetables. This recipe may not be the most traditional, but it is an easy, one-pan meal you can make in no time.
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What is paella?
Paella is a traditional Spanish rice dish from the Valencia region. It is cooked in a special wide, shallow paella pan called a "paellera."
An authentic Spanish paella might include various ingredients like chicken, rabbit, snails, green beans, and white beans. Many regional variations might feature seafood, chorizo, or just vegetables for a vegetarian paella.
Saffron is a key ingredient for that distinctive yellow color and unique flavor. An authentic paella aims to achieve a slightly crispy rice layer at the bottom of the paellera, known as "socarrat".
In the Philippines, paella has been adapted to suit local tastes and available ingredients. Unlike the traditional Paella Valenciana, Filipino versions might use local seafood, chorizo de bilbao, and chicken. Instead of saffron, which can be expensive and hard to find, turmeric or annatto (atsuete) seeds might be used to achieve the yellow or orange hue.
Ingredients you'll need
Notes and substitutions
- Rice: Short or medium-grain rice is the best type to use, but never long-grain variety. Bomba rice, a short-grain variety, is a popular choice but may not be widely available. I always use arborio rice; it soaks up flavors without bursting, and the grains stay separate.
- Saffron: It has a very subtle flavor and aroma. Just a tiny amount of saffron threads will give paella its distinct golden color. In a pinch, you can use turmeric, annatto, or paprika as a substitute to mimic its color.
- Chicken broth or stock: You can also use shellfish, vegetable, or shrimp stock. The amount of liquid you'll need may vary depending on the type of rice. It is usually helpful to refer to the package instructions for the ratio of rice to water.
- Proteins and vegetables: Rice is the star of the dish, so the proteins and vegetables may vary depending on your preference.
How to make this recipe
Step 1: Set a skillet or sauté pan over medium-high heat and add a bit of oil. Lightly brown 1 chorizo link cut into small pieces, then transfer to a plate.
Step 2: Season 6 ounces of shrimp with salt and pepper. Sear them quickly over high heat for about a minute, partially cooking them. Transfer to a plate.
Step 3: Season 8 ounces of chicken with salt and pepper. Sear for about 2 minutes, adding more oil as needed. Transfer to a plate.
Step 4: Lower to medium heat, then add ¼ cup of olive oil, 1 onion, 4 garlic cloves, and 1 cup of tomatoes. Season with salt and pepper.
PRO TIP: For a more flavorful sofrito, pulse the garlic, onion, and tomatoes in a blender or food processor until finely chopped.
Step 5: Gently sauté for 15-20 minutes until all the moisture is cooked off. Take your time as this step is crucial. The sofrito is ready when it caramelizes, darkens, and develops a paste-like consistency.
PRO TIP: For a great paella, spend extra time on the sofrito. It's the foundation of your paella's delicious flavor, so patience is key!
Step 6: Stir 1 cup of rice into the sofrito. Add the chicken and chorizo.
Step 7: Add 2 cups chicken broth or stock and a small pinch of saffron soaked in warm water. Mix well and allow it to come to a boil.
Step 8: Nestle about 10 clams into the rice. Cover the pan and cook over low heat for about 20 minutes. Avoid stirring to maintain the desired texture; we don't want it to become creamy.
Step 9: Add the shrimp, ½ red bell pepper, and ¼ cup peas. Cover for another 10 minutes until the rice is cooked and the liquid has been absorbed. Discard any clams that did not open.
Step 10: To achieve the highly sought-after socarrat, uncover the pan and turn up the heat for an additional 5 minutes. Add fresh parsley, lemon wedges, and a drizzle of olive oil.
Paella is best enjoyed hot, with a layer of toasty, nutty socarrat adding a delightful texture and flavor to the dish.
Recipe FAQs
A good paella starts with the right kind of rice and a flavorful broth. The essential element is the sofrito, which serves as an aromatic base made with onions, garlic, tomatoes, and olive oil.
A long, gentle sauté is crucial to caramelize the aromatics and bring out their sweetness. Another beloved aspect is the socarrat, the slightly burnt layer of rice that forms at the bottom of the pan.
It adds a delightful nutty flavor and crispy texture to the dish, achieved by turning up the heat during the last few minutes of cooking.
The original paella originated in Valencia, Spain, where it typically includes chicken, rabbit, and snails, but not seafood.
In the Philippines and other places outside Valencia, the dish is known as arroz valenciana or arroz a la valenciana. It shares similar ingredients with the Valencian-style rice dish.
Though the names may vary, both dishes offer the same flavorful rice reminiscent of the original paella.
Socarrat is the crispy, almost burnt crust that forms and sticks to the bottom of the paella pan.
Achieved by turning up the heat in the last few minutes of cooking, purists consider it a guarantee of a good paella, as it adds a nutty flavor and crispy texture to the dish.
Paella is traditionally cooked over an open fire in a paellera. It is a round, shallow pan with handles on each side.
The wide, flat bottom allows the rice to spread in a thin layer, usually no thicker than half an inch.
If a paellera isn't available, a large skillet or sauté pan that fits on your stovetop can be used for even heat distribution.
Try other Spanish-inspired Filipino dishes
- Empanada: A savory pastry filled with meat and vegetables. The Ilocos region, in particular, has its famous variant with a distinctive orange crust and fillings like longganisa (local sausage) and egg.
- Gambas: Shrimp with extra-virgin olive oil and plenty of garlic, often with spices and a splash of lemon.
- Sarciadong Isda: Fried fish with a thick sauce made with naturally sweet tomatoes and creamy scrambled eggs.
- Relleno: Translates to "stuffed." The dish can refer to Rellenong Bangus (stuffed milkfish) where the fish is deboned, stuffed with a mixture of its own meat, then fried. Rellenong Manok is stuffed chicken where the chicken is deboned, filled with a seasoned mixture, and baked or fried.
- Morcón: A festive dish made with beef rolls filled with hotdogs, pickles, carrots, and eggs. It is then simmered in a rich tomato sauce.
- Arroz Caldo: A comforting rice porridge cooked with chicken and ginger, then garnished with eggs, scallions, and fried garlic.
- Tsokolate: A rich, thick hot chocolate drink made from local cacao (tablea) and traditionally paired with Filipino breakfast or merienda (snack).
- Longganisa: A Filipino sausage influenced by Spanish chorizo. There are various regional versions with differences in taste ranging from sweet to garlicky.
- Sopas: A creamy soup with elbow macaroni, shredded chicken, hotdogs, and vegetables.
Other rice recipes you may like
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📖 Recipe
Easy Paella Recipe
Equipment
- 12-inch skillet or sauté pan
Ingredients
- 1 Spanish or Mexican chorizo link about 3 ounces; cut into small pieces (see note)
- 6 ounces shrimp deveined; shelled or unshelled (see note)
- 8 ounces chicken breast or chicken thighs cut into small pieces (see note)
- 1 medium yellow onion minced
- 4 cloves garlic minced
- 1 cup finely chopped ripe tomatoes
- 1 cup arborio rice (see note)
- 2 cups stock or broth (chicken or shrimp) (see note)
- Saffron a small pinch (about 15 threads); steeped in 1 tablespoon of warm water (see note)
- 10 Manila or littleneck clams soaked and scrubbed (see note)
- ½ red bell pepper cut into strips (see note)
- ¼ cup peas fresh or frozen (see note)
- Salt and pepper to taste
- Extra-virgin olive oil for searing and sautéing
- Lemon slices optional
- Fresh parsley optional
Instructions
- Set a skillet or sauté pan over medium-high heat and add a bit of oil. Lightly brown the chorizo, then transfer to a plate.
- Season shrimp and chicken with salt and pepper. Sear them quickly over high heat, adding more oil as needed. Transfer to a plate.
- Lower to medium heat, add ¼ cup of olive oil and gently sauté the onion, garlic, and tomatoes for 15-20 minutes until all the moisture is cooked off. Season with salt and pepper.Take your time as this step is crucial; the sofrito is ready when it caramelizes, darkens, and develops a paste-like consistency.
- Stir the rice into the sofrito, then add the chicken and chorizo.
- Add chicken broth and saffron soaked in warm water. Mix together and let it come to a boil.
- Nestle the clams into the rice. Cover and cook over low heat for about 20 minutes. Don't stir it so it won't become creamy.
- Add the shrimp, red bell pepper, and peas. Cover for another 10 minutes until the rice is cooked and the liquid has been absorbed. Discard any clams that did not open.
- To get the socarrat, uncover and turn up the heat for another 5 minutes.
- Add fresh parsley, lemon wedges, and a drizzle of olive oil.
Notes
- Rice: Short or medium-grain rice is the best type to use, but never long-grain variety. Bomba, a short-grain variety, is a popular choice but may not be widely available. I always use arborio rice; it soaks up flavors without bursting, and the grains stay separate.
- Saffron: It has a very subtle flavor and aroma. Just a tiny amount gives Paella its distinct golden color. In a pinch, you can use turmeric, annatto, or paprika as a substitute to mimic its color.
- Chicken broth or stock: You can also use shellfish, vegetable, or shrimp stock. The amount of liquid you'll need may vary depending on the type of rice. It is usually helpful to refer to the package instructions for the ratio of rice to water.
- Proteins and vegetables: Rice is the star of the dish, so the proteins and vegetables may vary depending on your preference.
Mary
This recipe really impressed my family, thank you so much for this!
Nora Reyes
Hello Mary, It's always my pleasure! Thank you so much for trying it out.
Mark
This was so good! I see what you’re saying about cooking the sofrito long enough - it made a huge difference. I added some squid, too. Thanks!
Nora Rey
Hi Mark, that's right! Cooking the sofrito long enough will give your paella a good start.
Alice
Thanks for the recipe! You made it seem so simple. Looking forward to making it tonight.
Nora Rey
Hi Alice, Thank YOU and I hope you enjoyed it! =)