Paella Filipino Recipe

I can't describe how much I love rice. If you know me personally, you may have seen me devour inhuman amounts of rice in one sitting. I could probably double it with this dish!

This is my version of paelya, or Filipino paella. Strongly Spanish influenced, the difference between the original and Filipino versions lie mostly in the ingredients available. Filipinos use a mix of native rice instead of Arborio, annato and turmeric instead of saffron, and our own types of sausage instead of chorizo. As with most dishes of this sort, it even varies regionally in the Phillippines, sometimes adding coconut milk, boiled eggs, various seafood, and/or squid ink.

The dessert featured today is called turon. Turon consists of ripe bananas and fresh jackfruit caramelized within a crispy lumpia wrapper.