Black Longganisa Paella
Chef John Buenaventura
Executive Chef, Hilton Abu Dhabi Yas Island
We are so pleased and honored to have Chef John Buenaventura as one of our featured chefs in Kulinarya Live! And to top it off, he is going to show us how easy it is to make paella, a dish that I have always found to be a daunting one to make.
Paella is so close to our Pinoy hearts and culture. Most often saved for special occasions, our relationship with paella started in the mid-19th century, introduced to us by our Spanish colonizers. A very popular dish made traditionally with sticky rice, and originally with rabbit, the Paella we know today has evolved very much like our taste and preferences have evolved. Chef John’s recipe is a mix of traditional elements of the dish, but with a twist, with the addition of black squid ink. I am so excited to try this dish, and look forward to learning more from Chef John. |
Ingredients
Sofrito 100g / 1/2 cup white onions 150g / 1 cup red pepper 30g / 1/4 cup garlic 50ml / 3 tbsp olive oil 10g / 2 tsp smoked paprika Paella 200 g or 1/2 pound tiger prawns 200 g or 1/2 pound mussels 200 g or 1/2 pound of clams 200 g or 1/2 pound of longganisa 30 g or 2 tbs squid ink 1.5 ltr / 6.5 cups of shellfish stock 250 g / 1/2 pound Spanish Bomba rice 30ml / 2 tbsp olive oil 10 g or 2 tsp Garlic 5 g or 1 tspSea salt White pepper Saffron Rosemary Thyme |
Procedure
Sofrito
Paella:
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