Seafood Tinola served with Ginger Red Rice Risotto


September 5, 2017

  • Prep: 30 mins
  • Cook: 1 hr
  • 30 mins

    1 hr

    1 hr 30 mins

  • Yields: Serves 4 to 6


4 tablespoons corn oil

1 cup squid, cut in rings

2 tablespoons ginger, minced finely

2 stalks lemongrass, white part crushed

1 cup onions

2 tablespoons garlic, minced

1 cup red rice, soaked in water for 1 hour

4 cups seafood stock

fresh herbs (cilantro, parsley, basil), for garnish

4 tablespoons patis, add to taste

For the Seafood Stock

4 cups water

1 kilogram mussels or clams

1 cup shrimp, shelled and peeled



Boil 4 cups of water, and add the mussels. Add the clams.

Remove the shellfish when they open, then add the shrimp heads and shells.

Simmer for 15 minutes, and strain. Set the stock and the seafood aside.


Heat 2 tablespoons of oil on high heat, and fry shrimp very quickly in batches for 1 minute. Do not overcook. Set aside.

Repeat process with the squid. Using the same pan and oil, sauté the ginger, lemongrass, onions, and garlic for 2 minutes. Add the red rice, then the patis. Add ½ cup of seafood stock, then let it simmer for around 5 minutes or until it is almost dry. Repeat the process 8 times, or until rice is cooked.

In case rice is still hard, keep adding ½ cup hot water. Cook for 5 minutes, or until the water is almost evaporated and the rice is soft. When the rice is soft, add the cooked seafood and incorporate the rice. Garnish with chopped fresh herbs.

Seafood Tinola
(Featured in February - March 2017 Issue)

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