A Year Later: From Adobo Lavezares to Paella Marinera
DCGF turns one year old today! Time really flies when you’re having fun and cooking good food! 😀 The idea of writing this blog just came out of the blue. Because Daddy Robert was several notches above me in terms of kitchen experience, he agreed to my suggestion that for the first post, we will feature his mom’s recipe, Adobo Lavezares. Surprisingly, the recipe got some good feedback!
It was also a year ago that my family and I were preparing for our first Christmas celebration in New York. On Christmas Day, while we were making our way to the bus depot to catch our 10 hour trip, Daddy Robert was also preparing dinner for two families: his family and mine. Before serving dinner to his family, he posted the picture below on Facebook with the following caption:
“Christmas dinner. I cooked all day. Ham, eggplant salad, au gratin potatoes, and seafood paella. Come and get it…”
So in honor of DCGF’s first year, I am sharing the secret behind Daddy Robert’s Christmas dinner dish, Paella Marinera. Merry Christmas, folks!
• 2 lbs seasoned yellow rice (arroz amarillo)
• 1 lb mussels (tahong)
• 1/2 lb fresh squid, cleaned
• 1 lb cooked clams (almejas)
• 8 pieces medium crabs, cleaned
• 1 lb shrimp, cleaned
• 43 ounces tomato sauce
• A hint of Tabasco sauce
• 3/4 cup pimiento, sliced
• 3 medium onions, diced
• 1 head garlic, minced
• spanish saffron
• 3 to 4 cups water
• 1/4 cup olive oil
• salt and ground black pepper to taste
1. Combine seasoned yellow rice and water and soak for 3 hours.
2. Heat a Paellera or large pan then pour-in olive oil.
3. When the oil is hot, saute the garlic and onions.
4. Put-in the crabs, mussels, shrimps, clams, squid, Tabasco sauce,
salt, and ground black pepper.
5. Cover the pan and cook for 3 minutes or until the juices come out.
6. Add tomato sauce then cover the pan. Cook for a minute.
7. Stir then simmer for 4 to 6 minutes. Transfer the cooked seafoods on a clean plate.
8. With the remaining juices and tomato sauce on the pan, put-in the rice soaked in
water and stir well. Simmer for 5 minutes.
9. Add the Spanish saffron then gently stir. Cover the pan and continue cooking in
low heat until the rice are done.
10. Top the cooked yellow rice with pimiento then arrange the cooked seafoods over it.
11. Serve with some lemon or lime wedges.
*Recipe is from Vanjo Merano’s Panlasang Pinoy.
Daddy Robert says that it is important to follow the instructions carefully. For example, the rice should not be over soaked to leave room for the other ingredients in the pan to be absorbed. Soaking the rice is similar to soaking bihon noodles before cooking; that is, to soften it a bit. Once you cook it, the consistency of the rice would just be right.
Also, when buying rice, he suggests to choose yellow rice or Spanish rice over rice with saffron because the flavors might be too strong.