Taba ng Talangka Paella Recipe

This rice and seafood dish is a nod to our Spanish roots.

This rice and seafood paella dish is a nod to our Spanish roots. Serve this delightful and tasty Taba ng Talangka Paella recipe in your dinner table in 6 simple steps. Make your dinner meal extra special!

Taba ng Talangka Paella Recipe
This rice and seafood dish is a nod to our Spanish roots.
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Main Dishes
Cuisine Spanish
Servings 4


Taba ng Talangka Paella Ingredients

  • 1/4 Cup olive oil
  • 1 onion diced
  • 1 Garlic diced
  • 1 celery diced
  • 1 red bell pepper diced
  • 1 Cup bottled crab fat (taba ng talangka)
  • 1 1/2 cups short-grain rice
  • 3 cups seafood stock
  • 4 crab (alimango) (use crab claws), cracked
  • 150 Grams Squid (Pusit) cut into rings
  • 6 pieces Prawns (Sugpo) deveined and shelled with heads removed
  • Oil for frying
  • 1/3 Cup fresh basil leaves
  • 200 Grams fresh crab meat
  • lime wedges


  • 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.
Keyword Taba ng Talangka Paella
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