Be it seafood, Valencia, negra or mixed, Paella has seeped into the Filipino’s culinary delights.

Originating from Valencia, Spain, Paella is a Catalan word derived from the old French word paelle or pan from which the dish is cooked.

The basic ingredients are white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasonings.

Through time, chorizo bilbao, squid, prawns, crabs, shells has been added to the mix and cooked in the pan.

 For the paella Valencia, saffron is added to create the distinct yellow orange color of the rice and for the paella negra, the ink of the squid is added to create the black color of the rice.

Broth from the rabbit, chicken, duck or shells is used to cook the rice.

The basic ingredients are fried in olive oil before adding the rice.  When the rice is nearly cooked, crabs, prawns, red bell pepper is arranged on top.  After the rice is completely cooked, before serving, sliced boiled eggs are added on top to make the arrangement complete.

Filipinos in time has added various ingredients to the paella and made this Spanish dish, Pinoyed.

Thank you Chef RJ Custodio for the lessons and for letting me stir J