How do you make creamy paella?


  1. Paella. Heat paellera (or a medium-sized skillet), add oil, and saute onion (¼ cup) and garlic. Add bell pepper, carrots then rice. Wait until rice is tender and grains are split open.
  2. Sauce. Heat coconut milk, NESTLÉ Cream and chicken stock. Add in remaining onions (¼ cup), garlic cloves and bayleaf.

How do you cook shrimp with Taba ng Talangka?


  1. Melt butter or margarine in a pan.
  2. Add shrimp. Continue to cook for 3 to 5 minutes or until the shrimp turns orange.
  3. Add garlic.
  4. Put the salt into the pan.
  5. Season with cracked peppercorn (or ground black pepper).
  6. Add the crab fat (taba ng talangka).
  7. Pour calamansi and vinegar.
  8. Transfer to a serving plate.

What is the secret ingredient in paella?

Salmorreta is the secret behind the magic of Alicante-style seafood rices. It is essentially a sofrito (a sauce used as a base in Spanish cooking) that you turn into a paste. So that when you make a paella, the sofrito is already done, and you simply add it by the spoonful.

What can you do with Taba ng Talangka?

Taba ng talangka is a paste made from the fat of female river crabs that is popular in the Philippines. The paste is commonly sold in jars and used as a sauce for a variety of rice, pasta, and seafood dishes.

What fish can I use in paella?

To prepare a complete fish paella, you need two different kinds of fish. Solid fish, such as monkfish, for the paella itself. And fish with a lot of grates to create a delicious fish stock.

How do you make Alavar sauce?


  1. Pound garlic, ginger, turmeric, shallot and chili using a mortar and pestle into a paste. (
  2. Season shrimp with 1 sachet of MAGGI MAGIC SARAP®.
  3. Add paste mixture in the same pan and sauté for 2 minutes.
  4. Pour water, coconut milk and Nestle All Purpose Cream.
  5. Season with remaining 1 sachet of MAGGI MAGIC SARAP®.

How do you make crab and shrimp sauce?


  1. Heat oil in a pan over medium heat.
  2. Add the crab fat paste and ketchup and stir until well blended.
  3. Add the shrimp and cook for 2-3 minutes stirring until all sides turn pink.
  4. Transfer to a serving dish and garnish with chopped green onions and serve with your favorite pasta or rice.

Which chef makes the best paella?

Ferran Adria, of El Bulli fame, and Joel Robuchon, the most Michelin-starred chef in the world, have both declared this paella the best they have ever eaten.

How much liquid do I add to paella rice?

The liquid to rice ratio for paella is usually 1 cup of rice to 3 cups of liquid which is on the softer side than ideal.

Is crab paste the same as crab fat?

Crab paste shouldn’t be confused with crab “fat,” a mixture of fresh crustacean innards and roe that’s also common in Filipinx and other southeast Asian cuisines, which Cousler says they would usually find at a seafood counter or specialty market.

What is crab paste in Tagalog?

Taba ng talangka (Tagalog pronunciation: [tɐˈbaʔ nɐŋ tɐlɐŋˈkaʔ]), also known simply as aligi (Tagalog pronunciation: [alɪˈgɛ]; Spanish: arigue o aligué), is a Filipino seafood paste derived from the roe and reddish or orange tomalley of river swimming crabs or Asian shore crabs (talangka).

How to make a seafood paella?

To make this Seafood Paella we start by making the sofrito. To do this, fry the finely chopped onion in the hot oil. Remove the onion with a wooden spoon frequently, so that it does not burn. Stir fry until the onion starts to brown. Then add the finely chopped garlic and, before it starts to take color, add the chopped tomatoes.

What is paella made of?

Apart from beautifully fresh fish, shrimp, squid, mussels, and clams, the real treasure of seafood paella is the rice. Cooked with a delicious saffron and seafood broth, the rice is a taste sensation all on its own!

How do you cook mussels on a paella?

While the paella is resting, steam the mussels with about one inch of water in a pan with the lid on, and when they open, place them on top of the paella (discard those that do not open). Serve the paella after 5 minutes of rest.