Pia’s Paella

45 Minutes




Adjust Servings
1tbsp oil
1tsp achuete
2tsp kasubha
2tbsp paprika
1tbsp turmeric
3cups dinorado rice
1/2 kalabasa half cut into cubes, and a few pieces cut lengthwise
1cup sitaw, cut into sections
1cup eggplant, cut into rounds
1cup cooked beans, any variety, garbanzos are best for this recipe
1cup tomato, diced
1/2 head of garlic , chopped
1 onion, diced
1 peachay or any leafy green
Vegetable broth
• Peelings and scraps of the vegetables you will use in the recipe- peelings of kalabasa, eggplant and any other peels you have on hand
1 onion, sliced i half
1pc bay leaf
salt and pepper to taste


Vegetable broth
Put all the vegetables and bay leaf in a pot with 6 cups of water and boil for at least 15 minutes. Set aside. The longer it boils, the more flavour it will render.
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In a pan, heat up the oil. Add the achuete until the oil is coloured.
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Remove the achuete seeds.
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Add the garlic, onions, tomatoes, paprika , bay leaf and turmeric and sauté till the onions become transparent.
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Add the rice and coat it in the spice mixture well. Season with salt.
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Slowly add the broth, cup by cup, never letting the rice dry out. Cover with foil or a lid.
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After around 10 minutes, add the kalabasa, sitaw and eggplant, as these take longer to cook. Make sure the paella is covered after adding each vegetable.
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Keep adding broth if it starts to dry out. Add the beans and incorporate into the mixture.
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Add the leafy greens last as these cook very quickly. Cover the paella.
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Create a design on top using the vegetables if you wish. Try not to touch the paella in the last few minutes of cooking, so everything combines well.
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Let it steam for about 10 minus more or until the rice is cooked. Dinorado rice will cook quicker than paella rice.
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Serve direct from the pan.
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