{"id":15423,"date":"2017-04-10T14:35:56","date_gmt":"2017-04-10T06:35:56","guid":{"rendered":"http:\/\/primer.com.ph\/blog\/?p=15423"},"modified":"2017-06-05T19:44:10","modified_gmt":"2017-06-05T11:44:10","slug":"recipe-corner-paella-bagnet-by-chef-chin-gallegos-bagis-of-pios-kitchen-in-qc","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/blog\/2017\/04\/10\/recipe-corner-paella-bagnet-by-chef-chin-gallegos-bagis-of-pios-kitchen-in-qc\/","title":{"rendered":"Recipe Corner: Paella Bagnet by Chef Chin Gallegos\u2013Bagis of Pio\u2019s Kitchen in QC"},"content":{"rendered":"

P<\/em>aella, a famous rice dish that originated in Spain, is made more special by Chef Chin Gallegos-Bagis of Pio\u2019s Kitchen by putting a touch of Filipino on it. Chef Chin of Pio\u2019s Kitchen shares her own recipe of one of the best paella<\/em> dishes we\u2019ve ever tasted, the Pio\u2019s Paella Bagnet<\/strong>.<\/span><\/p>\n

\"\"Pio’s Paella Bagnet<\/em><\/p>\n

Prep time:<\/strong> 20mins<\/span>
\n Cooking time:<\/strong> 30-40mins<\/span>
\n Level:<\/strong> Moderate<\/span>
\n Serves:<\/strong> 10pax<\/span><\/p>\n

Sofrito:<\/span><\/strong><\/p>\n

\u2022 4tbsp Extra Virgin Olive Oil<\/span>
\n \u2022 2pcs White Onions, small dice<\/span>
\n \u2022 8cloves Garlic, minced<\/span>
\n \u2022 2pcs Bell Pepper, small dice<\/span>
\n \u2022 \u00bd k Tomatoes, red plump, grated<\/span>
\n \u2022 1tbsp Smoked Paprika<\/span>
\n \u2022 1tbsp Colorante or Saffron<\/span>
\n \u2022 Salt to taste<\/span>
\n \u2022 500gms Short grain rice or Paella Rice<\/span>
\n \u2022 1Liter Pork Broth<\/span>
\n \u2022 3pcs Lemon<\/span>
\n \u2022 3tbsp Parsley, chopped<\/span>
\n \u2022 pinch of Saffron<\/span><\/p>\n

Garnishes:<\/span><\/strong><\/p>\n

\u2022 Seared Prawns<\/span>
\n \u2022 Fried Bagnet<\/span><\/p>\n

How:<\/span><\/strong><\/p>\n

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.<\/span>
\n 2. Add the raw rice and stir well with the sofrito. Add the stock and let it simmer.<\/span>
\n 3. When it simmers, add strands of saffron around the paella.<\/span>
\n 4. Cover the pan and let it cook for 15minutes at a very low fire.<\/span>
\n 5. Close the fire and let the paella rest for about 5minutes before serving.<\/span>
\n Sprinkle with chopped parsley, prawns and chopped Bagnet and served with lemon wedges.<\/span><\/p>\n

\"\"<\/p>\n

Chef Chin making Paella Bagnet
\n<\/em><\/span><\/p>\n

About the Chef<\/strong><\/em><\/p>\n

Chef Chin Gallegos-Bagis, the woman behind the famed Pio\u2019s 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\u2019d go to her friends\u2019 events, cook some and let everyone taste it at no cost. Chef Chin, together with her husband Mon, now manages Pio\u2019s Kitchen, a private space dining located in the heart of Quezon City. She conducts live cooking demo in Pio\u2019s Kitchen for her guests to personally witness and experience how Pio\u2019s Paella is done. With the catchphrase \u201cMaking Families Happy One Paella at a Time,\u201d Chef Chin, indeed, has been living up to her passion\u2019s promise through Pio\u2019s Paella.<\/em><\/p>\n

For more information about Pio\u2019s Kitchen, you can visit their website at pioskitchen.com<\/a> , or contact 0917-532-2892\/ 02-509-4529.<\/span><\/p>\n

Watch how Chef Chin cooks Paella Bagnet:<\/p>\n