Pro Tips
**Chef's Tips & Troubleshooting:**
- Deglaze the pan with wine or broth to incorporate the browned bits into the final sauce.
- Slice meat against the grain for the most tender bite in steaks and roasts.
- For creamy sauces, add cheese gradually over low heat and stir constantly to prevent clumping.
- Sear meats on high heat for color — the Maillard reaction adds depth that simmering alone cannot achieve.
Cooking Tips
Use a wide, shallow pan for paella — this maximizes the surface area for the coveted crispy bottom crust (socarrat). Do not stir the rice once it's in the pan. Let the paella rest off the heat for 5 minutes before serving. This allows the rice to finish absorbing liquid and the socarrat to release from the pan.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Paella Negra (Arroz Negre)
Paella Negra — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Bring to a simmer olive oil in a paellera or wide pan.
- Pan fry shrimp in medium heat for 1 minute per side. Remove and set aside.
- Stir-fry the sliced squid for 1 to 2 minutes. Set aside.
- Saute garlic and onion for 30 seconds. Add tomato. Continue to cook until onion starts to get translucent and soft. Note: you can add more olive oil if needed.
- Add half of the bell pepper and 2 cups of Calasparra rice. Stir. Cook for 1 minute.
- Pour the wine and fish broth into the pan. Add the squid ink (tinta de calamar). Stir and let boil.
- Cover and continue to cook between low to medium heat for 15 to 20 minutes. Note: add water if needed.
- Top with pan-fried shrimp, squid, lemon wedges, and remaining bell peppers. Cover the pan and continue to cook for 5 minutes or until the rice is cooked perfectly.
- Serve.
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Pro Tips & Troubleshooting
- Deglaze the pan with wine or broth to incorporate the browned bits into the final sauce.
- Slice meat against the grain for the most tender bite in steaks and roasts.
- For creamy sauces, add cheese gradually over low heat and stir constantly to prevent clumping.
- Sear meats on high heat for color — the Maillard reaction adds depth that simmering alone cannot achieve.
Cooking Tips
Let the paella rest off the heat for 5 minutes before serving. This allows the rice to finish absorbing liquid and the socarrat to release from the pan.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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