It was a nostalgic experience when I ate Paella last weekend. I vividly remember my mom cooks Paella every Sunday because Sunday is a church and family day. After attending church mass we always go to the wet market to buy some ingredients for making Paella.
Filipino paella shares several similarities with the traditional paella of Spain since we were colonized by the Spaniards way back. Both dishes feature rice as the primary ingredient, cooked in a wide, shallow pan. The cooking method is also comparable, with the rice simmered in a flavorful broth until it becomes tender and develops a crispy layer on the bottom of the pan.
Many of the core ingredients found in Spanish paella are also common in the Filipino version, including seafood, chicken, shrimp, sausage, and various vegetables like peas, bell peppers, and tomatoes. However, there are also some notable differences. Filipino paella often incorporates local ingredients like garbanzos (chickpeas), longganisa (Filipino sausage), and adobo-flavored meats. The spice profile may also vary, with Filipino paella sometimes using ginger, turmeric, or annatto oil to achieve a distinct flavor.
Additionally, the Spanish version is typically cooked over an open fire, while Filipino paella is more often prepared on a stovetop. The presentation and serving style may also differ between the two regional interpretations of this dish.
Paella is served as a main entree in the Philippines and is considered a special meal on chosen celebrations such as Christmas, New Year, Easter, and fiestas (festival). That`s why I will never forget Paella.
JOHN
