Sinigang Paella Recipe by JM Granado

Are you planning to surprise your guests with an innovative dish they’ve never tried? Why not start with familiar flavors? Give the classic sinigang a revamp by transforming it into a Spanish-inspired, all-in-one masterpiece. This paella recipe by digital creator JM Granado features the same comforting goodness of the sour soup infused into the rice base.

Think of it as a reconstructed seafood paella loaded with shrimp, tuna belly, and a handful of veggies. So instead of preparing the rice and ulam separately, you cook them together to come up with a showstopping creation. Expect oohs and aahs once you bring this sinigang paella to the table! Ready to give it a shot?

120 min.
8 People
Medium
Average,Expensive

Ingredients

For the sinigang:

2 tbsp oil
1 pc onion, sliced thinly
4 cloves garlic, minced
2 pcs tomatoes, cut into wedges
5 cups water
1 pack Knorr Sinigang Original mix
300 g shrimp
200 g Tuna Belly
2 pcs green finger chillies
1 tbsp fish sauce

For the paella:

2 tbsp oil
2 cloves garlic, minced
1 pc shallot, sliced thinly
2 pcs tomatoes, cut into wedges
2 cups paella rice
4 cups prepared Sinigang stock

For topping:

blanched or deep-fried kangkong (optional)
blanched or deep-fried okra (optional)
blanched or deep-fried eggplant (optional)

Cooking Method

Make the sinigang: Heat oil in a pot over medium flame. Sauté onion, garlic, and tomato. Add water and Knorr Sinigang Original Mix. Bring to a boil.
Add shrimp, tuna belly, and chilies. Season with fish sauce. Simmer until the liquid has slightly reduced. Once ready, separate proteins from the sinigang stock. Set aside.
Make the paella: Heat oil in a paellera pan over medium flame. Sauté onion, garlic, and tomato. Add paella rice and stir well.
Pour in prepared sinigang stock and cook until the rice is tender.
Remove pan from heat. Top rice with shrimp, tuna, kangkong, okra, and eggplant. Serve hot.

Don’t feel intimidated by this paella recipe. This is even simpler than most traditional versions requiring day-long prep. If you have leftover sinigang from last night, you can use that and skip the first two steps. Go ahead and add all your favorite sinigang mix-ins. Want it spicier? Chop up the green finger chilies and toss them into the rice. For extra topping, why not add crispy crablets, mussels, and grilled squid? You can also replace the seafood with crunchy liempo or beef tadyang. Have fun with your sinigang na paella!