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Beef Pata Paella

Paella is a Spanish dish. But Since the Philippines has been colonized for more than 300 years so many of our cooking has have a similarity with Spanish dishes like the paella. This paella recipe is composed of ox feet or beef pata and none of the seafood ingredients that the usual paella have.

1 piece beef pata (Beef leg)
1 teaspoon peppercorns
1 bay leaf
1/4 cup olive oil
1 small head garlic, crushed
3 large onions, chopped
2 cups California rice
1 teaspoon Spanish paprika
2 pieces chorizo Bilbao
4 cups soup stock
1 envelope saffron
1 cup garbanzos
1 red pepper, sliced
1 green pepper, sliced
2 hardboiled eggs, sliced

How to cook beef pata paella:

  • Clean the pata very well. Boil once and discard the water.
  • Boil the pata a second time with the peppercorns and bay leaf. Simmer till tender for about 3-4 hours.
  • Remove pata, debone and cut into 1/2 inch cubes and set aside. Skim the fat from the stock.
  • In a paellera or large skillet, heat olive oil and sauté garlic and onions.
  • Add rice and cook until it becomes opaque. Add paprika, pata and chorizo.
  • Pour in the stock and sprinkle the saffron over the paella. Season with salt and pepper.
  • Arrange the garbanzos and the red and green peppers on top and cook for 20 minutes.
  • Garnish with sliced hard boiled eggs.

Beef Pata Paella

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Posted by Manny

One Response to “Beef Pata Paella”

  1. BBQ Marinades says:

    If you have frozen chicken breasts, can you throw them in a bag with marinades in the fridge while it’s dethawing? Does it have to be thawed out before you can have it soaking in some marinades?

    Also, what are some good ones?

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