This seafood paella has everything you want in it: fresh seafood, lots of fluffy rice, nutritious vegetables, and a sour sinigang stock to tie everything together. Serve it on special occasions or Sunday lunches with the family!
Seafood Sinigang Paella Recipe
This seafood paella is made with sour sinigang stock!
Ingredients
Seafood Sinigang Paella Ingredients
- 2 tablespoons olive oil
- prawns heads only, crushed
- 1/2 Cup tomato sliced into wedges
- 1/4 Cup red onion cut into wedges
- 2 cloves Garlic crushed
- 2 20-gram packs sinigang sa sampaloc mix
- 300 to 400 Grams blue crabs (alimasag)
- 1 tablespoon Fish sauce
- 1 siling pansigang
- Salt to taste
- ground black pepper to taste
- 1/3 Cup radish sliced
- 1/4 Cup string beans sliced
- 1/3 Cup okra sliced
- 1/2 Cup kangkong leaves
- 1 green finger chili (siling pangsigang)
- 500 Grams prawns cleaned and trimmed, reserve heads of half the prawns
- 1/4 Cup olive oil
- 2 tablespoons red onions chopped
- 1 tablespoon Garlic
- 1 Cup tomatoes chopped
- 2 cups paella rice
Instructions
- 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.
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