A month or two ago, I discovered this fantastic recipe online for a Filipino paella. I found some chorizo that was on special at the time, and wanted to try something interesting with it. This recipe is amazingly easy and it was quite the crowd-pleaser at a barbecue we had at the house over the weekend. It help me get over my reservations about using our cast-iron pan!
The ingredients are all quite easy to find (as long as you can get your hands on chorizo). The only trouble I had initially with this recipe was the annatto seeds (achiote). I was able to locate it fairly easily, however the seeds are unbelievably HARD, and the first time I tried grinding them with a mortar and pestle, I nearly ended up ruining both as the seeds dye everything red that they come into contact with! I finally worked out that the best way to grind the seeds is by using a old coffee bean grinder that we had lying around. It also minimizes the chance of having your fingers (or clothes) dyed.
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