MENU OF THE DAY

PAELLA

Difficulty: Medium
Prep Time: 30min.
Inactive Prep Time: 30min.
Cook Time: 1hr.
Yield: 4 Servings (only 2 kung matakaw kayo)

Ingredients:
2 chicken thighs
2 chicken legs
1 tbsp dried oregano
1 tbsp sweet paprika
1 tsp salt
1 tsp freshly ground peppers
1/4 cup extra-virgin olive oil (ok na rin kung me anak na)
1 spanish chorizo sausage (bout a foot long), sliced
4 garlic cloves, minced
1 medium white onion, diced
4 medium tomatoes, sliced & hand crushed on a strainer to get rid of the seeds
3 cups spanish rice (yellow rice)
1 tbsp dried saffron (use if yellow rice is not available)
3 cups water, warm
8 jumbo shrimps, peeled
4 lobster tail, split (optional)
1 cup whole clams
1 lb of green shells
1/2 cup green peas

Rinse the chicken, pat them dry with paper towel. Mix the oregano & paprika together with salt & pepper on a large bowl. Rub the spice mixtures all over the chicken, marinate for 20min so the falvor will sink in a bit. Heat the olive oil on a pan over medium to high heat. Place the chicken, skin down & brown all sides, thongs would be the best tool. Add the sliced chorizo, cook until vibrant red. Remove the chicken & chorizo, place on a platter lined with paper towels to get rid of the excess oil. By using the oil of the chicken & sausage, make sa sofrito by sauteing the garlic, onion, saffron & crushed tomatoes, cook until it carmelizes & seasoned with salt & pepper. Fold in the rice, stir & coat the grains. Add more saffron until the desired color appears. Add water, simmer for 15min, gently moving the pan around so rice will cook evenly. Add the shrimp, lobster tail clams & greenshells, when half cooked, add the chicken & chorizo simmer for 15min. Add greenpeas till cooked. The ideal Paella has a toasted rice on the bottom, called socarrat. There's a lot of style in making a Paella some with extra ingredients. This is how i cook mine :) Enjoy!