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

1. In a saute pan, over medium heat, saute the white onions and garlic with olive oil until the onions turn translucent. 
2. Add the chopped red bell peppers and continue sauteing until the peppers are soft.
3. Add the smoked paprika and cook it for another 5 minutes, continually stirring the mixture. 
4. Remove the pan from heat, and set aside. 

Paella: 

1. Heat up your paella pan "Paellera" over medium heat.
2. Drizzle the pan with olive oil, and add the pork longganisa and remaining garlic. Cook until the fat from the longganisa is rendered. 
3. Add the Spanish Bomba rice and stir, coating the rice with the oil.
4. Add the pre-cooked sofrito, rosemary, thyme, and saffron. Mix well. 
5. Stir in the squid ink and slowly pour the shellfish stock to the rice mixture. Do not stir once the liquid is added. 
6. Bring the paella to a slow simmer and then slowly add in your seafood, starting with prawns, mussels, and clams. 
7. Lower your heat to a low-medium range to avoid burning the rice. Cook for 20-25 minutes or until the rice is al dente.  Add more stock if you see the paella getting dry throughout the cooking process. 
8. Take the pan off the heat. 
9. Garnish with lemon wedges, chopped parsley, and drizzle with some olive oil. Serve immediately.