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.