Saffron Paela is a courtesy of chef Dennis Hipolito from ABS-CBN Food Entairtainment. It looked amazingly good when i saw it onhis show and came out to be above my expectations.

Ingredients 

6 tablespoons olive oil, for sautéing

1 head garlic, peeled and chopped,

for rice

1 cup chopped onion, for rice

2 cups tomato concasse

(blanched, peeled, and diced tomatoes)

1/2 teaspoon saffron

4 112 cups rice (flinordö, Cal rose or Spanish Rice)

7 to 9 cups chicken stock or broth

2 pandan leaves

2 tablespoons olive oil, for chicken

6 chicken drumsticks, halved

1 cup chopped ham

3 cloves garlic, chopped, for sauce

1 onion, chopped, for sauce

2 slices bacon, chopped

2 fresh squids, cleaned and sliced

1 chorizo, chopped

1 cup tomato sauce

2 to 3 tablespoons tomato paste

2 tablespoons rock salt

1 tablespoon pepper

1 tablespoon sugar

1/4 kilo shrimp, shelled and deveined

3 to 4 pieces crabs, split

1 can pimientos, drained and sliced

Method 

In a argo deep-sided pan, heat 6 tablespoons oil and sauté garlic and ononc until tranluoont. Lowor heat and cook further until the onions are starting to ight[ cobr, Blend in tomatoes and saffron. 

Continue cooking over low flame until tomatoes break down arid the mixture looks like a compote. Add rice and stir until coated well. Add about seven cups chicken stock

and the pandan leaves. Boil gently until rice is cooked, adding enough seasoning and stock to almost cook and flavor rice.

In a paeilera heat two tablespoons olive Dii and brcwn drumsticks. Remove (rom pan arid set aside. In the same paeli’era, add ham, gartc, onion, and bacon. Cook through. Add squid, chorizo, tomato sauce, tomato paste, and rerriair’ng broth. Season with salt, perer and sugar.

When mixture starts lo boil, add shrimp, crabs, and the browned chicken Simmer until sauce is greatly reduced. Add drumsticks arid adjust soasoning.

When done, add cooked rice and determine desired consistency. Mix in pimiento. Add more stock it needed. Adjusting seasoning to taste.

Cook in the paeIira without stirhng o’er low heat for about 30 minutes or bake in the oven, covered with foil.