Seafood Paella (Paella de Marisco), a popular Spanish dish which originated from the Valencia region, makes for an ideal entrée for family and loved ones to savor during Noche Buena.
Chef Jester Garcia Arellano shares his own recipe, which represents two special moments in his culinary life—first, as a chef in a local restaurant in Spain, and second, as a loving son who channeled his passion in the kitchen to prepare his father’s favorite.
His version takes inspiration from his tenure as part of the esteemed culinary team of Carme Ruscalleda Sant Pau, a three Michelin Star-destination in Sant Pol de Mar, Barcelona.
It has aromatic short-grain rice cooked in a rich saffron-infused broth, and mouthwatering fresh seafood, from shrimps and squid to mussels, clams.
De La Salle-College of Saint Benilde Culinary Arts Management Program chairperson Chef Jester Garcia Arellano
Chef Jester, the program chairperson of Culinary Arts Management at the De La Salle-College of Saint Benilde (DLS-CSB), notes how his paella became a family tradition in the true essence of the holidays.
“It was the long-time favorite of my dad, whose birthday falls on Christmas Day,” he says. “Cooking this paella brings back fond memories of our family gatherings, laughter, and sharing meals together.”
Hoping that his recipe will find a home in the culinary heritage of Filipino families, Chef Jester prepared a step-by-step guide.
“I have crafted a simpler version which fits perfectly in the hustle and bustle of Noche Buena preparations using local and more affordable ingredients,” he says.
“Many components, such as the seafood broth and pre-cooked seafoods, can be prepped a day in advance, making it a breeze to serve during Christmas Eve,” he adds.
Chef Jester has over a decade of experience in culinary education. Aside from teaching, he successfully managed Solomon Guesthouse and Andrew Café, casual dining restaurants operated by students of the Benilde School of Hotel, Restaurant, and Institution Management (SHRIM).
Before becoming a full-time educator and mentor to aspiring chefs, he was banquet chef in the hotel industry, and worked in research and development in a leading fastfood chain.
Seafood Paella by Chef Jester Garcia Arellano
Ingredients
For the Seafood Saffron Broth
- 500 ml fish stock use dorado or maya-maya head and bones
- 1 pinch saffron or 1 pack of paella mix
- 100 g leeks sliced
- 200 ml white cooking wine
- Salt and pepper to taste
- Shrimp heads and skin for flavor
For the Rice Mixture
- 30 ml olive oil
- 50 g onions diced
- 50 g green bell pepper diced
- 100 g tomatoes diced
- 10 g garlic finely chopped
- 250 g short grain rice washed
- 250 g shrimp peeled and deveined
- 150 g squid cut into rings
- 200 g mussels cleaned
- 250 g clams cleaned
- 50 g green peas
- Salt and pepper to taste
- 2 lemon wedges
Directions
Prepare the seafood broth
- In a pot, combine the fish stock, shrimp heads and skins, leeks, white cooking wine, and saffron (or paella mix).
- Bring to a gentle simmer for about 10 to 15 minutes to infuse the flavors.
- Strain the broth to remove solids and keep it warm.
Cook the seafood
- In the strained broth, add the mussels, clams, shrimp, and squid.
- Cook for three to five minutes until the seafood is just cooked through.
- Remove the seafood and set aside.
Sauté the base and rice
- In a large paella pan or wide skillet, place the olive oil over medium heat.
- Add the diced onions, green bell pepper, and garlic. Sauté until the vegetables are soft and translucent, about five minutes.
- Stir in the diced tomatoes and cook until they break down and form a sauce, about five minutes.
- Pour in the washed Japanese short grain rice and stir to coat it well with the vegetable mixture, cooking for about two to three minutes.
Combine with broth
- Pour the prepared seafood broth over the rice mixture.
- Season with salt and pepper to taste.
- Bring the mixture to a gentle simmer. Do not stir the rice once the broth is added.
Cook the rice
- Allow the rice to cook, covered, over low heat for about 15 minutes, or until it is tender and absorbs most of the liquid.
Add the cooked seafood
- Once the rice is cooked, evenly arrange the previously cooked shrimp, squid, mussels, and clams on top of the rice.
- Sprinkle green peas evenly over the seafood.
- Cover and let cook for an additional five minutes to warm the seafood through.
Rest and serve
- Remove the paella from the heat and let it rest, covered, for five minutes.
- Serve with lemon wedges on the side for squeezing over the paella.
