From the moment I learned this Filipino-style paella recipe from my cousin Ate Dimple, it transformed my approach to celebration cooking. Like many cherished family recipes passed down through generations, this one carries both Spanish culinary heritage and distinctly Filipino touches that make it truly special.
After countless weekend lunches watching her create this showstopping dish, carefully layering the perfectly spiced chicken, premium seafood, and chorizo de bilbao over saffron-infused rice, I’ve mastered her techniques for achieving that coveted golden socarrat (tutong) and beautifully arranged toppings that make this paella a true centerpiece of Filipino festivities.
This time-tested Filipino paella recipe combines straightforward techniques with impressive results that will have your guests thinking you’ve been making paella all your life.
Why You’ll Love This Recipe
- Perfect for Celebrations: Ideal for fiestas, Noche Buena, or special family gatherings
- Make-Ahead Friendly: Most prep can be done in advance
- Scalable: Easy to adjust portions for different crowd sizes
- Impressive Presentation: Restaurant-worthy look with minimal effort
- Budget Flexible: Can be adapted with different proteins based on your budget
- Beginner-Friendly: Clear step-by-step instructions with Tagalog translations
Filipino-Style Paella
Equipment
- Paellera or wide, shallow pan (24-28 inches)
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Kitchen tongs
- Aluminum foil
Ingredients
For the Rice Base:
- 4 cups long grain rice bigas
- 1 teaspoon saffron threads asafrón or 2 teaspoons turmeric (luyang dilaw)
- 8 cups warm water mainit na tubig
- 1 cup tomato sauce sarsa ng kamatis
For the Proteins:
- 3 pounds whole chicken cut into serving parts (manok)
- 5 ounces chorizo de bilbao sliced thickly
- 1 pound large shrimp hipon, deveined
- 1 dozen mussels tahong, cleaned and debearded
For the Aromatics:
- 3 cloves garlic bawang, minced
- 1 onion sibuyas, finely chopped
- 1 tablespoon sweet paprika pulang paminta
- 2 tablespoons olive oil langis ng oliba
- Salt asin and pepper (paminta) to taste
Instructions
- Start with marinating the chicken (pagpapa-ihaw ng manok). Season chicken pieces with paprika (pulang paminta), salt (asin), and pepper (paminta). Make small cuts in the meat for better flavor absorption and refrigerate for 30 minutes.
- Meanwhile, prepare the seafood. Clean the shrimp (hipon) by removing heads and shells but keeping tails intact (tanggalin ang ulo at balat, pero iwan ang buntot). Clean and debeard the mussels (linisin at tanggalin ang buhok ng tahong). For the rice (bigas), rinse once and steep saffron (asafrón) in ¼ cup warm water for 15 minutes.
- Heat the paellera or wide pan over medium heat. Add olive oil (langis ng oliba) and cook sliced chorizo de bilbao until oils release, about 3-4 minutes. Remove and set aside, keeping the flavored oil in the pan. In the same oil, brown the marinated chicken pieces (5-7 minutes per side) until golden brown, then remove.
- Create the sofrito base by sautéing minced garlic (bawang) until golden (1 minute), then add chopped onions (sibuyas) and cook until translucent (3-4 minutes). Add tomato sauce (sarsa ng kamatis) and cook until slightly reduced (5 minutes), scraping the bottom to release flavors.
- Add rice to the pan and stir to coat with sauce. Pour in the saffron water and remaining warm water (mainit na tubig). Bring to a boil. Once boiling, STOP STIRRING (huwag nang haluin). Return chicken and chorizo, arranging in a decorative pattern. Reduce heat to low, cover with foil, and cook for 15 minutes.
- Remove foil and arrange shrimp and mussels in a circular pattern, pushing slightly into rice. Replace foil and cook for 10 minutes. For the socarrat (tutong), remove foil and increase heat to medium-high for 2-3 minutes until you hear a crackling sound. Remove from heat, keep covered, and let rest for 10 minutes before serving.
Tips from Lola’s Kitchen
- Rice Selection: While traditional Spanish paella uses Bomba rice, our local premium rice varieties work well too. Choose rice that’s newly harvested for best results.
- Saffron Substitute: If saffron is too expensive, combine turmeric with kasubha (safflower) for color and aroma.
- Perfect Socarrat: To achieve the coveted crusty bottom, listen for a crackling sound in the final minutes of cooking.
Traditional Serving Suggestions
- Serve directly from the paellera
- Garnish with lemon wedges and fresh parsley
- Pair with:
- Crusty Spanish bread (Pan de Sal)
- Ensaladang Pipino (Cucumber Salad)
- Spanish-style pickled vegetables
- Chilled white wine or sangria
Troubleshooting Common Issues
- Rice Too Wet:
- Cause: Too much liquid or lid opened too often
- Solution: Remove lid, increase heat slightly
- Rice Not Cooking Evenly:
- Cause: Uneven heat distribution
- Solution: Rotate pan every 5 minutes
Ingredient Alternatives
- Saffron → Turmeric + Kasubha
- Chorizo de Bilbao → Spanish Chorizo or Hungarian Sausage
- Mussels → Clams or Additional Shrimp
- Fresh Tomatoes + Paste → Tomato Sauce
Storage & Reheating Guide
Storage:
- Refrigerator: 3 days in airtight container
- Freezer: Up to 2 months (not recommended for seafood version)
Reheating:
- Stovetop Method:
- Add 2-3 tablespoons water
- Heat on medium-low, covered
- Stir occasionally
- Microwave Method:
- Sprinkle water over rice
- Heat in 2-minute intervals
- Stir between intervals
Regional Variations
- Negrense Style: Uses local chorizo and aligue (crab fat)
- Kapampangan Version: Includes laguna cheese
- Modern Filipino Twist: Uses bagoong alamang for umami
Frequently Asked Questions
- Can I make this ahead?
- Best served fresh, but can be made 4-6 hours ahead
- Why is my rice different colors?
- Saffron distribution might be uneven; stir saffron in warm water first
- Can I use regular pan?
- Yes, but ensure it’s wide and shallow for proper evaporation
Filipino-Style PaellaNutrition
The Story Behind Our Authentic Filipino Paella Recipe
Every Filipino celebration has a story, and our love affair with paella is one that spans oceans and generations. While many know this golden rice dish as Spain’s national treasure, its transformation into a beloved Filipino celebration staple reveals the beautiful marriage of colonial influence and Pinoy ingenuity. This easy homemade paella recipe carries not just flavors, but centuries of shared history between two cultures.
In the sun-soaked region of Valencia, Spain, where traditional paella was born, farmers would cook this hearty rice dish over wood fires in the open fields. They used whatever ingredients were at hand – rabbit, snails, and local vegetables. But when this cooking technique reached Philippine shores during the Spanish colonial period, our resourceful Lolas adapted it to match our tropical abundance. The rabbits were replaced with chicken, our bountiful seas provided the freshest seafood, and local spices found their way into the mix.
Today, the best Filipino-style paella holds a special place in our cuisine, particularly during Noche Buena and town fiestas. Walk through any barangay during a celebration, and you’ll likely catch the mouthwatering aroma of saffron-infused rice cooking in someone’s kitchen. It’s become such an integral part of our food culture that many Filipino families now consider their paella recipe as valuable as their heirloom jewelry – passed down from generation to generation with pride and careful instruction.
What makes our authentic Filipino paella unique is how we’ve made it our own. While Spanish paella strictly follows traditional rules, our version embraces the Filipino spirit of “freestyle” cooking. Some families add a splash of patis for extra umami, others swear by their secret garlic-to-onion ratio, and in some regions, they even incorporate local ingredients like aligue (crab fat) or guinamos (shrimp paste) for that distinctly Pinoy twist.
Despite its fancy reputation, this homemade paella recipe proves that with patience and the right guidance, any Filipino home cook can master this impressive dish. Whether you’re cooking for a simple family Sunday lunch or preparing for a grand celebration, this recipe carries the warmth of Filipino hospitality and the pride of our culinary heritage.
When we say “lutong bahay” (home-cooked), we’re talking about dishes like this – ones that bring families together around the table, inspire storytelling, and create memories that last generations. This isn’t just about cooking rice with seafood and meat; it’s about continuing a delicious tradition that has become uniquely ours. From Valencia’s farmlands to Filipino family gatherings, paella has truly found its second home in our hearts and our hapag-kainan.
