Prep: 30 mins. Cooking: 1 hr 5 mins. Serves 4-6.
- 1 lb 2 oz black mussels
- 7 oz squid tubes
- 1 lb 2 oz raw shrimp
- 1/4 tsp saffron threads
- 2 tbs boiling water
- 4 large tomatoes
- 3 tbs oil
- 2 chorizo sausages, thickly sliced
- 1 lb 2 oz chicken pieces
- 1- 1/2 oz pork filet, thickly sliced
- 4 garlic cloves, crushed
- 2 red onions, chopped
- 1/4 tsp ground turmeric
- 2 cupz medium-grain rice
- 5 cups chicken stock
- 4 1/2 oz green beans, trimmed, cut into 1 1/2″ lengths
- 1 red capsicum (pepper), cut into thin strips
- 1 cup peas
Scrub the mussels and remove hairs. Cut the squid tubes into 1/4″ thick slices. Peel the prawns, leaving the tails intact. Gently pull out the dark vein, starting at the head end. Soak saffron in boiling water for 15 minutes.
Score a cross across each tomato, place in a heatproof bowl, cover with boiling water, and leave for 2 minutes. Plunge into ice cold water and peel the skin away from the cross. Cut in half horizantally and remove seeds; chop flesh.
Heat 1 tablespoon oil in a large heavy-bottomed saucepan over medium heat. Add the chorizo and cook over medium heat for 5 minutes. Drain on paper towels. Add chicken and cook for 5 minutes, turning once. Drain on paper towels. Add pork and cook for 3 minutes, and drain on paper towels.
Heat the remaining oil in the pan and add garlic, onion, saffron and soaking liquid, and turmeric; cook over medium heat for 3 minutes or until the onion is golden. Add tomato and cook for 3 minutes, then add rice and cook for another 5 minutes. Stir in stock and bring to a boil. Cover and simmer for 10 minutes. Return chickn to pan, cover and continue cooking for another 20 minutes. Add all ingredients that are not yet in pan and cook for 10 minutes or until liquid is absorbed.
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