Inihaw na Pinoy Paella Recipe

Paella with Pinoy flavors? Make this a Sunday special at home!

This dish will be a hit! Imagine Spanish paella tweaked with Pinoy flavors via a topping of grilled meat and fresh seafood—it’s a complete meal in one pan.

Inihaw na Pinoy Paella Recipe

Betina Legarda
Paella with Pinoy flavors? Make this a Sunday special at home!
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Resting Time 30 minutes
Total Time 2 hours
Course Main Dishes
Cuisine Filipino
Servings 10 to 12


Inihaw na Pinoy Paella Ingredients

  • 20 pieces calamansi juice only
  • 1 Cup Soy Sauce
  • 4 bulbs lemongrass (tanglad) pounded
  • 3 tablespoons Garlic minced
  • 1 Cup Achuete Oil (annatto oil)
  • 1/2 Cup brown sugar
  • 1/2 Cup Vinegar
  • 1 Cup clear soda we used Sprite
  • 500 Grams pork or liempo, sliced into 3-inch pieces
  • 500 Grams pork (use pork chops), sliced into 3-inch pieces
  • 500 Grams Chicken thighs and breasts, cut into 3-inch pieces
  • 1 kilo Squid (Pusit) cleaned and sliced into rings
  • 500 Grams Prawns (Sugpo) cleaned
  • 3 tablespoons Achuete Oil (annatto oil)
  • Calamansi Juice
  • 3 cloves Garlic chopped
  • 2 tablespoons chives chopped
  • 2 red finger chilies (siling haba)
  • 3 tablespoons Vinegar
  • 3 teaspoons sugar
  • 1 Cup olive oil
  • 2 tablespoons Garlic minced
  • 3 Small white onion chopped
  • 3 medium tomatoes chopped
  • 5 cups Spanish bomba rice or calrose rice
  • 1/2 Cup Tomato sauce
  • 5 to 7CUPS cups chicken stock
  • 1/4 Cup dry white wine Optional
  • paella seasoning to taste
  • 1 teaspoon Italian seasoning
  • 2 cubes chicken bouillon cube crushed
  • 1 teaspoon Spanish paprika (pimenton)
  • 2 teaspoons liquid seasoning Optional
  • 2 teaspoons fresh basil leaves chopped
  • Salt to taste
  • black pepper to taste
  • 250 Grams mussels cleaned and steamed
  • 250 Grams clams cleaned and steamed
  • 6 pieces baby corn sliced in half
  • 2 lemon sliced into wedges
  • 2 Salted Egg (itlog na maalat) peeled and sliced into wedges
  • 1 8-ounce can pimiento sliced into strips
  • 12 pieces chicharon
  • 12 Cherry tomatoes sauteed


  • Make the marinade: Mix all ingredients. Marinate pork, chicken, squid, and prawns in separate bowls, covered, in the refrigerator overnight.
  • Make the sauce: Combine all ingredients. Transfer to a serving bowl and set aside.
  • Drain marinade from pork, chicken, squid, and prawns; set chicken and seafood aside. Take half of the pork belly, chop into small cubes, and set aside. Grill remaning pork, chicken, and seafood over charcoal until halfcooked. Set aside.
  • Preheat oven to 350°F.
  • Heat oil in a 16-inch paella pan. Sauté garlic, onions, and tomatoes until tender, about 2 minutes. Add chopped pork belly and fry until golden.
  • Add rice and mix; cook for 2 minutes. Add tomato sauce, stock, wine, seasonings, and basil. Season to taste with salt and pepper.
  • rice with grilled meat. Cover with foil and bake in the oven for 30 minutes.
  • Remove foil and top rice with mussels, clams, squid, prawns, and baby corn. Cover with foil and bake for 15 more minutes.
  • When rice is almost tender, remove from oven. Allow to rest, covered, for 10 minutes. Remove foil and top with lemons, red eggs, pimiento, chicharon, and cherry tomatoes right before serving. Serve hot with sauce on the side.
Tried this recipe?Let us know how it was!

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