SEAFOODS PAELLA (AROZ VALENCIANA)

One of the most favorite Spanish dishes in the world. It has variety of sea foods and cook according to everyone's taste who cook them. Mine is simple and it has been my family's favorite dish.

INGREDIENTS

1/4  K CLAMS BOILED (RESERVED STOCK)

1/4 K SHRIMP SHELLED (RESERVED TAIL)

1 PC BIG SQUID (CUBED)

1 K CRABS (OPTIONAL SIZE) COOKED 

2 PCS CHORIZO BILBAO SLICED DIAGONALLY

1 DOZEN QUAIL EGGS (HARD BOILED)

1 PACK RAISIN

1/4 KILO FROZEN PEAS

1 MEDIUM CARROT CUBED

1 PACK TOMATO SAUCE (BIG)

2 PCS CHICKEN CUBES

4 CLOVES GARLIC MINCED

1 BIG ONION

A PACK POWDER SEASONING

2 PCS BELL PEPPER (GREEN/RED)

OROEGANO

3-5 T OYSTER SAUCE

A KILO MALAGKITRICE (GLUTANOUS RICE) SEE INSTRUCTION ON HOW TO COOK

SALT AND PEPPER TO TASTE

GREEN ONION (SPRING ONON TO GARNISH)

NOTE: MALAGKIT SHOULB BE COOKED ACCORDING TO BASIC INSTRUCTION BUT 1 TSP EGG YELLOW COLORING MUST BE ADDED

PROCEDURE:

1. COOK MALAGKIT ACCORDING TO INSTRUCTION . SET ASIDE.

2. FRIED CHORIZO BILBAO IN OIL JUST TO MAKE IT COOKED, SET ASIDE

3. IN ANOTHER PAN, SAUTE GARLIC,WHITE ONIONS WITH OIL, ADD SHRIMPS, SQUID AND CLAMS

4. SEASON WITH  SALT, PPEPPER, OYSTER SAUCE AND POWDER SEASONING. TASTE

5. SIMMER FOR ABOUT 2 MINUTES

6. ADD TOMATO SAUCE AND SIMMER FOR ANOTHER 5 MINUTES IN LOW FIRE

7, DISSOLVE CHICKEN CUBES AND SOAK THE CRABS (SIMMER FOR 2 MINUTES)

8. ADD PEPPER AND OREGANO. TASTE

9. ADD CARROTS, GREEEN PEAS ABD RAISIN.TOSSED THE BILBAO. TASTE

10. ADD COOKED RICE AND SIMMER FOR ANOTHER 5 MINUTES

11. SERVE ACCORDING TO YOUR DESIRED PRESENTATION WITH QUAIL EGGS AND SPRING ONIONS. . . . SERVE WHILE HOT.

NOTE : YOU CAN ADD HOT SAUCE WHILE COOKING THE SAUCE (OPTIONAL)