April 10, 2017

Recipe Corner: Paella Bagnet by Chef Chin Gallegos–Bagis of Pio’s Kitchen in QC

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  • Recipe Corner: Paella Bagnet by Chef Chin Gallegos–Bagis of Pio’s Kitchen in QC
  • Paella, a famous rice dish that originated in Spain, is made more special by Chef Chin Gallegos-Bagis of Pio’s Kitchen by putting a touch of Filipino on it. Chef Chin of Pio’s Kitchen shares her own recipe of one of the best paella dishes we’ve ever tasted, the Pio’s Paella Bagnet.

    Pio’s Paella Bagnet

    Prep time: 20mins
    Cooking time: 30-40mins
    Level: Moderate
    Serves: 10pax

    Sofrito:

    • 4tbsp Extra Virgin Olive Oil
    • 2pcs White Onions, small dice
    • 8cloves Garlic, minced
    • 2pcs Bell Pepper, small dice
    • ½ k Tomatoes, red plump, grated
    • 1tbsp Smoked Paprika
    • 1tbsp Colorante or Saffron
    • Salt to taste
    • 500gms Short grain rice or Paella Rice
    • 1Liter Pork Broth
    • 3pcs Lemon
    • 3tbsp Parsley, chopped
    • pinch of Saffron

    Garnishes:

    • Seared Prawns
    • Fried Bagnet

    How:

    1. Cook the sofrito ingredients in order of garlic first followed by the rest and tomatoes. Season with salt, paprika and saffron. Sautee until tomatoes are caramelized.
    2. Add the raw rice and stir well with the sofrito. Add the stock and let it simmer.
    3. When it simmers, add strands of saffron around the paella.
    4. Cover the pan and let it cook for 15minutes at a very low fire.
    5. Close the fire and let the paella rest for about 5minutes before serving.
    Sprinkle with chopped parsley, prawns and chopped Bagnet and served with lemon wedges.

    Chef Chin making Paella Bagnet

    About the Chef

    Chef Chin Gallegos-Bagis, the woman behind the famed Pio’s paella started cooking at the early age of 13. Despite having a degree in Hotel and Restaurant management in college, Chef Chin considers herself as a self-taught chef as she was able to open her palate to different cuisines from all over the world through her work, study, and travel experiences. Chef Chin learned a lot about Paella in Barcelona. Out of her love of the fare and craft, she used to give her Paella for free; she’d go to her friends’ events, cook some and let everyone taste it at no cost. Chef Chin, together with her husband Mon, now manages Pio’s Kitchen, a private space dining located in the heart of Quezon City. She conducts live cooking demo in Pio’s Kitchen for her guests to personally witness and experience how Pio’s Paella is done. With the catchphrase “Making Families Happy One Paella at a Time,” Chef Chin, indeed, has been living up to her passion’s promise through Pio’s Paella.

    For more information about Pio’s Kitchen, you can visit their website at pioskitchen.com , or contact 0917-532-2892/ 02-509-4529.

    Watch how Chef Chin cooks Paella Bagnet:

               
               
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