Taba ng Talangka Paella Recipe

Add olive oil to a 12-inch paella pan set over low heat. Sauté onions, garlic, celery, bell pepper, and taba ng talangka until well incorporated. 

Add rice and stir to thoroughly coat each grain with the mixture.

Add stock. Using a wooden spoon, stir rice so that it is distributed evenly in the pan. Add crab claws, squid rings, and prawns. Simmer for 15 minutes.

Using another pan, fry basil leaves until crispy and translucent. Drain on paper towels. Set aside.

Check the paella. The rice is cooked when each grain is plump and has absorbed the stock. Taste the rice to check if it needs more seasoning. If the rice needs to be cooked longer, add about 1/2 cup stock to hasten the cooking, making sure to use very low heat.

 Pile crab meat in the center of the paella. Garnish with fried basil. Serve with lime wedges on the side.