Richard Gomez shares valuable tip in cooking paella

Actor and politician Richard Gomez wants to encourage people to try cooking outside of their comfort zone through his online cooking show Goma at Home.

In a new episode, he takes on sausage and seafood paella--a dish that seems a bit intimidating to cook.

For Richard, the key to cooking a dish with so many ingredients and steps is to be organized in the kitchen.

"It looks complicated when you look at it. But this things is, you have to get organized na when cooking it. Then, step by step, you just dump everything inside a paellera," he says.

He also says that one can still make the dish, even without all the tools. For example, most people do not have a paellera or a shallow pan where paella is usually cooked and served.

"Marami sa inyo siguro walang paellera. Ano 'yung altenative na pwede nating gamitin? Some people do it on their cooktop. 'Yung iba naman niluluto nila sa oven. It really doesn't mattter," he shares.

Richard also says that one should not be afraid to have a bit of scorched rice when cooking paella.

"A good paella, like what most Spanish books will tell you, masarap 'yung mayroong konting tutong sa ilalim. That very light lang na tutong, 'yun ang gusto nila sa paella," he explains.

Here's how to make Richard's sausage and seafood paella.

Ingredients
saffron
water
white onions
garlic
onion leeks
bell peppers
pancetta
sausages
shrimp
olive oil
bomba rice
canned tomatoes
pepper
paprika

Procedure
1. Soak saffron in a bit of hot water
2. Chop white onions, garlic, onion leeks and bell peppers
3. Slice pancetta and sausages
4. Remove the head and shell of the shrimps then devein
5. Put head and shells in a pot with water and boil to make stock
6. Put olive oil in paellera
7. Place in sausage and smoked pork and render fat
8. Put in onions, garlic, and onion leeks and cook until onions are tender
9. Put in a cup and a half of bomba rice and stir to toast
10. Add canned tomatoes
11. Add pepper
12. Add saffron
13. Add shrimp stock
14. Put in half kilo of squid and shrimp
15. Add bell pepper
16. Lower the flame and cover paellera with foil
17. Sprinkle paprika when sauce us boiling
18. Cook for about 35 to 45 minutes

Watch Richard prepare sausage and seafood paella here:

In a previous episode of Goma at Home, Richard once again cooked with seafood as he prepared inihaw na pusit.