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Rice Above ‘em All: Crab and Corn Paella

5 months ago

Rice Above ‘em All: Crab and Corn Paella

crab and corn paella

Paella is probably the best thing that you can get if you combine Roman and Arab influences and introduced them to Spain. Romans taught the early Spanish to cook in pans to the region while the Arabians introduced rice to the latter. It is believed that the creation of paella is brought about by a feast, but surprisingly it’s not the centerpiece of the banquet as it was invented by the servants who would mix up the leftovers with rice. Another theory, and the more plausible one, Spain has a good supply of the ingredients to make a paella (like rice and seafood), it isn’t surprising that paella was born in the said region.

 

Crab and Corn Paella
Makes 4-5 servings

 

¼ cup Extra virgin olive oil

1 ½ cups Chopped white onions

2 Red bell peppers, cored and diced

2 Tbsps Minced garlic

1 bottle Cooked taba ng talangka (cooked in olive oil, garlic, and vinegar)

2 cups Uncooked dinorado rice

5 cups Homemade shrimp stock

½ tsp Crushed saffron threads

¼ tsp Crushed red pepper flakes

1 Tbsp Kosher salt

1 tsp Freshly ground black pepper

⅓ cup San Miguel Pale Pilsen beer

¾ kilo Cooked crab meat

1 (10oz) pack Frozen green peas

1 can Whole corn kernels, drained

1 Tbsp Minced flat-leaf parsley leaves

2 Lemons, cut into wedges

 

  1. Heat the extra virgin olive oil in a large paellera. Add the onions and cook over medium-low heat for five minutes, stirring occasionally.
  2. Add the bell peppers and cook over medium heat for five more minutes. Lower the heat, add the garlic, and cook for a minute longer.
  3. Stir in the rice, shrimp stock, saffron, red pepper flakes, salt, and pepper then bring to a boil. Cover the paellera and place it in a preheated 350˚F oven. After 15 minutes, stir the rice gently with a wooden spoon and add the taba ng talangka. Return paellera to the oven to bake uncovered, for 10-15 more minutes, until the rice is fully cooked. Add more shrimp stock in case the paella looks dry.
  4. Transfer the paella back to the stovetop and add the beer. Cook the paella over medium heat for a minute, until the beer is absorbed by the rice.
  5. Turn off the heat then add the cooked crab meat and green peas then stir gently. Cover the paella and allow it to steam for ten minutes. Before serving, sprinkle with parsley and garnish with lemon wedges. Serve hot.

 

Recipe by Toogy Clavecilla
Photographed by Miguel Abesamis of Studio 100

 

Put some spin on your rice!

Puerto Rican Rice

U.S. Red Beans and Rice

Thai Bagoong Rice

Taba ng Talangka with Buttered Rice

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