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.
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
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