Seafood Sinigang Paella Recipe

Make the sinigang stock: Heat oil in a pot over medium-high heat. Sauté prawn heads, tomatoes, onions, garlic, and sinigang mix. Add 5 cups water; bring to a boil. Add crabs; cook for 10 minutes. Season with patis, finger chili, salt, and pepper. Remove crabs from pot and set crabs aside.

Blanch vegetables in sinigang stock for 2 minutes. Remove vegetables from pot and set aside.

Lightly season prawns with salt and pepper. Heat olive oil in a 16-inch paellera pan. Cook prawns for 1 to 2 minutes per side. Remove prawns and set aside.

In the same pan, sauté onions, garlic, and tomatoes until tomatoes have broken down into a paste, about 3 to 5 minutes. Add rice; stir until grains are well coated with oil. 

Add 3 cups sinigang stock. Spread rice evenly on pan. Bring to a slow boil then cover with foil. Lower heat and simmer until rice is al dente, about 18 to 20 minutes. Add more stock, ¼ cup at a time, if rice needs to cook longer. 

Arrange prawns and vegetables on top of rice, cover with foil, and cook for 2 minutes. For a toasted crust on the bottom of the pan, increase heat to high and cook for 30 seconds. Turn off heat. Place crabs on top.