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Receta Seafood Curry Paella
by Lidy Concepcion

Seafood Curry Paella

Rich in Iron, for healthy red blood cells
(thanks to delmonte for the recipe)

Calificación: 4.3/5
Avg. 4.3/5 2 votos
Tiempo de Prep: Filipinas Filipino
Tiempo para Cocinar: Raciónes: 5 Servings

Ingredientes

  • 150 g (150 g) medium squid, ink sac removed and cut into 3
  • 150 g (150 g) medium shrimps (swahe)
  • 1 tbsp (16.2 g) calamansi juice
  • 4 cloves (20 g) garlic, crushed
  • 1 pc (50 g) medium onion, sliced
  • 1 tbsp (7.4 g) ginger strips
  • 1/4 kg (250 g) large tahong, boiled and shelled (reserve broth)
  • 1 pc (27 g) chorizo de bilbao, sliced
  • 1 pc (.2 g) laurel leaf
  • 1/4 cup (37.5 g) pitted green olives, sliced
  • 1/2 cup (100 g) raw malagkit rice, washed once
  • 1/2 cup (108 g) raw rice, washed once
  • 1 pack (40 g) DEL MONTE Quick 'n Easy Curry Mix
  • 1/3 cup (80.67 g) thick coconut milk
  • 1 pc (50 g) medium red bell pepper, cut into strips
  • 2 tbsp (28 g) cooking oil
  • 1/4 tsp (.75 g) pepper

Direcciones

  1. SPRINKLE squid and shrimp with calamansi juice.
  2. SAUTé garlic, onion and ginger for 2 minutes. Add shrimps, squid, tahong. Sauté for 1 minute. Remove from pan and set aside.
  3. IN the same pan, add chorizo, laurel, olives and rice. Add 2 tbsp patis and 1/4 tsp pepper. Sauté for 5 minutes.
  4. ADD DEL MONTE Quick 'n Easy Curry Mix, 2-1/4 cups broth and gata. Stir. Cover and simmer over low heat until rice is almost cooked.
  5. ADD seafood and bell pepper. Simmer for another 5 minutes.