A classic Spanish dish with a touch of Pinoy!
Bring chicken stock to a boil and add bay leaves. Add halaan clams then simmer until clams are cooked and opened. Remove from stock. Repeat for squid.
Add shrimp heads and shells to the broth and crush them to extract more flavor reduce the liquid to about half. Keep warm and set aside.
In a pan over medium-high heat, sprinkle salt and annatto oil. Sauté longganisa, chicken, and shrimp until shrimp is cooked. Remove shrimp. Continue sautéing until the chicken has developed a deep brown color then remove chicken and chorizo from the pan. Add onions, garlic, and red bell peppers.
Add smoked paprika, crushed tomatoes, and tomato paste. Continue cooking until toasted and very aromatic.
Deglaze pan with broth. Add kasubha and bring to a boil. Add rice then stir to spread evenly. Allow simmering in low heat. Cover with foil.
Remove cover. Add peas and Baguio beans and lightly mix them in. Arrange cooked shrimps, chicken, chorizo, clams, squids, and bell peppers on top of the rice. Allow cooking for a few more minutes covered. Remove from heat and rest covered for 5 more minutes.
Top with lemon wedges and kinchay leaves.
Servings 0