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A typical Filipino meal usually calls for rice. When you're preparing for a big occasion, why not level it up by making this Seafood Paella?
Preheat a wide pan with cover. Add mussels
and ½ cup of water. Cover and pan steam for 1 minute. Strain and set aside to
cool. Remove half of the shell.
Preheat the same pan and add crabs. Pour 1
cup of water and pan steam for 5 minutes. Drain and rinse crab well. Remove top
shell and gills. Cut each crab into 4 pieces and set aside. Reserve crab fat.
Heat 1 tbsp of olive oil in a pan. Season
shrimps with ½ sachet of MAGGI MAGIC SARAP®. Sear shrimps for 1 minute per
side. Remove and set aside.
Pour remaining olive oil in the same pan and
sauté garlic, onion, tomato, bell pepper, chorizo de Bilbao and reserve crab
fat for 5 minutes. Add rice and continue to cook for 2 minutes.
Pour saffron with water and 5 cups of water.
Season with remaining 3 ½ sachets of MAGGI MAGIC SARAP®. Bring to a simmer,
cover and cook for 20 minutes.
Add green peas, mussels, crabs and shrimp.
Cover and set aside to rest for 15 minutes.
Top with egg and lemon wedges. Serve warm in
the same pan.
Saffron, a spice that gives color and flavor, is required to make Paella. An economic version of this dish is the Seafood Arroz Valenciana, which uses oil infused with annatto seeds (atsuete) to create a deep yellow color.
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12 pcs cleaned large mussels
3 pcs cleaned blue crab (alimasag)
4 tbsp olive oil
12 pcs large shrimps, deveined
4 sachets 8g MAGGI MAGIC SARAP
1 head garlic, minced
1 pc large onion, medium diced
2 pcs large tomato, medium diced
1 pc medium red bell pepper, medium diced
1 pc chorizo de Bilbao, sliced ¼-inch thick
3/4 kg rice, rinse and drained well
1 pinch saffron threads, soaked in ¼ cup of hot water
5 cups water
1/2 cup frozen green peas
2 pcs eggs, hard cooked and cut into wedges
1 pc lemon, cut into wedges (optional)