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Filipino Paella Recipe, Paella is an internationally known Spanish rice dish originating in the Valencian region. Spaniards view it as one of their country’s national dishes. We Filipinos have created our own version paella and it differs from every region, here’s one from the Visayas region.

• 2 tablespoons vegetable oil
  

• 1 onion, finely chopped
  

• 4 or 5 large cloves garlic, minced
  

• 1 tablespoon finely minced gingerroot
  

• 1 teaspoon ground annatto (achiote)
  

• 1 cup long-grain rice
  

• 3 ounces cured chorizo, diced
  

• 2 medium tomatoes, coarsely chopped
  

• 2 cups chicken or fish stock
  

• 1 tablespoon fish sauce
  

• Several good grinds of black pepper
  

• 1/2 to 3/4 pound fresh shrimp, peeled and deveined
  

• 1/2 cup fresh or frozen peas
  

• Pimiento-stuffed olives
  

• sliced hard-boiled egg, for garnish (optional)

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Morisqueta Tostada (an obsolete term for Sinangag) Spanish style fried rice with vegetables and other condiments.

Serves 6
Preparation time: 5 mins
Cooking time: 30 mins.

• 3 cups (left-over cooked) rice
• 2 Chinese sausage, sliced
• 1 tablespoon garlic, chopped
• 1 medium onion, chopped
• 1 tablespoon soy sauce
• 1/4 cup choppedham
• 1/4 cup choppedshrimp
• 3 eggs, beaten and lightly seasoned with
• salt and pepper
• 2 tablespoons vegetable oil
• spring onions, finely chopped

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Lihia or lye is a liquid from the ashes of a wood stove. It is used in making kakanin like cuchinta, suman and pichi-pichi to improve their texture.   Its addition also enhances the color of food.

• 1 cup all-purpose or rice flour

• cup brown sugar

• cups water

• teaspoon lihia (lye)

• few drops of yellow food color

• grated coconut

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Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by one’s own perseverance. Whether it is simple boiled rice, rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work. In the province, it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman. And if the variety of ways a suman is wrapped is any indication, it is of the artistry, skill and ingenuity of these women.

• 3 cups malagkit rice
• 2 teaspoons salt
• 2 cups thick coconut milk

• Soak malagkit in water for an hour or ntil grains are swollen. Drain.
  

• Add salt nd coconut milk.  Mix well.
  

• Prepare ibus then fill with rice mixture.  Seal tubes and tie with strips of the ibus.

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