Filipino Seafood Paella recipe, Filipino Recipes


  • 10 fresh shrimp, peeled and deveined
  • salt and pepper
  • 2 fresh crabs
  • 5 cups water
  • 2 medium squid, cleaned and cut into rings
  • 1/2 cup olive oil
  • 8 oz pork tenderloin, cubed
  • 1/2 tsp paprika
  • 2 tbs minced garlic
  • 1/2 medium onion, diced
  • 3″ pepperoni sausage, thinly sliced
  • 2 cups uncooked long-grain rice
  • 1/4 cup canned tomato puree
  • 1 bay leaf
  • 1 bell pepper, sliced and chopped
  • generous pinch of saffron mixed with 1 tsp water
  • 1/2 cup green peas
  • 2 hard-boiled eggs, sliced

Season shrimp lightly and set aside.

Boil crabs in water for 20 minutes then remove and quarter, cracking shells and claws.  Set aside; reserve water.

Blanch squid in reserved crab water for 3 minutes, then remove and set aside in a bowl of cold water.  Strain and reserve 3 3/4 cups of the broth.

Preheat oven to 350 F.

Heat olive oil in a large skillet or casserole.  Add pork, paprika, garlic, onion, and pepperoni.  Stir-fry for a few minutes, then add tomato puree, reserved broth, and bay leaf.  Stir for a few minutes, then add pepper and saffron.  Bring to a boil, then remove from heat and bake in oven uncovered for 30 minutes.  Arrange shrimp, crab, squid, and peas on rice, then bake for 5 more minutes.  Remove and garnish with eggs.  Serve immediately.

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