FREE SHIPPING FOR ORDERS PHP1,500 AND ABOVE
Paella Negra Y Chistorra Picante
- Paella Chistorra Garlic and Spicy - chopped, 100g
- Squid Ink, 20ml
- Bomba Rice, 150g
- Garlic - minced, 30g
- Shrimp - peeled and deveined, 40g
- Seafood Stock, 300ml
- Red Bell pepper - sliced, 30g
- Aioli, 20g
- Olive Oil, 20ml
- Salt and Pepper
- Sauté the Garlic and rice in olive oil over medium high heat for 2-3 minutes. Add Squid ink and chistorra and sauté for another minute.
- Add half of the stock and keep mixing for 2-3 minutes. Adjust seasoning and lower the heat to the lowest setting. Top with shrimp and bell pepper, add the remaining stock, and cover with foil and let cook for another 15-20 minutes.
- Garnish with lemon wedge and drops of aioli.