Arroza A La Catalaña
I love cooking for big occassions such as fiesta and birthday party, but for today I am cooking for a dear friend of mine which recently arrived from New York City, United States of America. This very dear friend of mine her name is Claudine stayed in the US for 10 years and she told me she missed filipino foods and wants to taste my filipino style of cooking “Arroza A La Catalaña” with those chunky and yummy chicken and filipino seafoods.
I want to share my secret recipe to all filipino food lovers around the globe…
Yours truly,
Kusinera
Arroza A La Catalaña
Ingredients:
1 Young chicken
1 Cup fresh medium-sized squid
2 Cups cubed pork
1 Small can tomato paste
1 Cup clive oil
2 Chorizos de Bilbao
4 Large shrimps
3 Cups fresh clams
3 Cups rice
2 Onions
1 Small head garlic
1/4 Cup rum
1 Cup drained, canned peas
Salt and pepper to taste
Procedure:
Brown the chicken, squid, pork in oil. Steam the clams to open the shells. Simmer the shrimps in rum for 10 minutes, then cut them (with the shell) crosswise about 1 inch in length. Set aside.
In a deep frying pan, pour 1/2 cup of olive oil. Add the onions and then the rice (washed and drained). Stir mixture in oil about 2 minutes before adding the tomato paste and salt and pepper to taste. Add water in which the clams have been steamed and enough water to make 6 cups (more if the rice is not of a fresh harvest). Bring to a boil, covered, then allow to simmer a few minutes. Add the fried chicken, squid, pork, shrimps, and chorizo. Cover and continue simmering until rice is tender. Add peas. Turn off heat. Arrange clams in thier shell on the rice mixture and cover well about 10 minutes before serving hot.