Seafood Arroz a la Valenciana (Filipino-style Paella)

Seafood Arroz a la Valenciana (Filipino-style Paella)

Course Main Course
Cuisine Filipino
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author CASA Veneracion


  • 1 and 1/2 cups glutinous rice
  • 1/2 kilo mussels
  • 1/2 kilo shrimps
  • 1/2 kilo salmon fillet
  • salt
  • pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 cup onion chopped
  • 1 cup tomatoes diced
  • 1 cup bell peppers diced
  • 1 teaspoon minced garlic
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 and 1/2 cups mussel broth
  • patis (fish sauce) to taste
  • 1/3 cup sweet peas
  • juice of one lemon
  • chopped mint leaves or scallions or parsley


  • Rinse the rice and place in a bowl. Pour in three cups of water. Soak for at least six hours in the fridge.
  • Rinse the mussels. Place in a bowl, cover with water and soak in the fridge until the shells open a bit.
  • Rinse the shrimps, cut off the tentacles and place in a bowl. Cover with water and keep in the fridge until needed.
  • Rinse the salmon fillet and pat dry with paper towels. Cut into two-inch cubes. Sprinkle with salt and pepper. Keep in a covered container in the fridge.
  • Drain the rice.
  • Drain the mussels and pull off the beards.
  • Boil one and a half cups of water. Drop the mussels into the boiling water. When the water boils again, scoop out the mussels and cool.
  • Strain the mussel broth to remove grits.
  • Heat the olive oil and butter in a wide shallow pan. Saute the onion, tomatoes, bell peppers and garlic with the turmeric and paprika.
  • Pour in the broth. Season with patis and pepper.
  • Stir the rice into the broth. When the broth boils, cover the pan, lower the heat and let the rice cook for about 10 minutes.
  • Meanwhile, discard the empty half shells of the mussels.
  • Spread the shrimps, mussels, salmon and peas over the rice. Cover the pan and cook for another 10 minutes.
  • Drizzle the lemon juice over the cooked seafood arroz a la Valenciana. Sprinkle with chopped mint, parsley or scallions. Serve at once.