MANILA, Philippines — Now that the Lenten season is upon us, fasting, or abstaining from meat consumption, shall be observed again.
Aside from the required fasting on Ash Wednesday and Good Friday for Catholics aged 18 to 59, abstinence from meat (yes, it includes chicken!) on all Fridays of Lent is required by the Church. This means going meatless and turning to fish, seafood, and vegetables on those days.
But who says going meatless has to be boring?
Seafood, for one, presents so many delicious and exciting options when given the opportunity to shine in a meat lover’s menu.
Seafood Paella is one such flavorful option. Instead of the usual Paella Valenciana that you usually have — which combines chicken with green beans and other vegetables (the original Paella Valenciana from Spain even has rabbit meat in it!) — Seafood Paella harnesses the flavors of the sea with a combination of fish, shrimps, mussels, clams, and squid, and it is pure gastronomic bliss.
Mama Sita’s shares its Seafood Paella recipe to help you get started on that Lenten kitchen project.
Seafood Paella
Ingredients:
1 1/2 cups + 1 tbsp. (350 grams) long-grain rice
1 cup +1 tbsp. (250 grams) malagkit rice (glutinous rice)
2 tbsps. (30 ml.) cooking oil
1 tbsp. (15 grams) chopped garlic
1 pc. (50 grams) onion, peeled and chopped
2 pcs. (100 grams) tomatoes, seeded and chopped
15 pcs. (200 grams) shrimps, head removed, peeled and deveined
12 pcs. (250 grams) mussels, cleaned and washed
20 pcs. (200 grams) clams, washed
6 pcs. (120 grams) squid, skin and head removed, cut into rings
5 cups (1.25 liter) shrimp stock
1 pouch (50 grams) Mama Sita’s Caldereta Mix
1 tsp. (2 grams) Mama Sita’s Achuete/Annatto Powder
1 tbsp. (15 ml.) patis (fish sauce)
1/2 cup (60 grams) green peas
1 pc. (50 grams) red bell pepper, sliced into thin strips
2 (80 grams) boiled eggs, cut into wedges
1/2 pc. (45 grams) lemon, cut into wedges
2 tbsps. (30 ml.) olive oil
Procedure:
1. Combine long-grain rice and malagkit rice in a bowl. Rinse and set aside.
2. In a wok or large pan (16” in diameter, 4” deep), heat oil. Sauté garlic, onion, and tomatoes for around 2 minutes. Add shrimps, mussels, clams, and squid, and stir-fry.
3. When seafood changes in color, add the combined rice and mix well. Increase heat and stir in shrimp stock, Mama Sita’s Caldereta Mix, Mama Sita’s Achuete Powder, and patis. Bring to a boil.
4. Lower heat, cover, and simmer for another 15 minutes. Add green peas and bell pepper. Cover and cook until rice is done. To prevent rice from sticking to the bottom of the pan, stir once in a while and add more water if necessary.
5. When ready to serve, garnish top with boiled egg and lemon wedges. Drizzle with olive oil. Serve.
*Makes 8 servings.
RELATED: Recipe: Shrimp Pasta for Lent