Filipino Centennial Paella

Procedure:

In a paella pan or wok, saute garlic and onions in Buttercup. Cook till softened. Add Longaniza Espanola. Stir then add beef cube, taba ng talangka, Magnolia Chicken, Monterey Pork tenderloin, salt, pepper and turmeric. Cook meats until its blood no longer shows. Add water. Put on high fire, cover and simmer for 25 minutes.

Add in cooked rice. Put prawns and squids. Cover with foil and bake at 350 F or 175 C for 20 minutes or cook covered over very low heat for 20 minutes. Garnish with bell pepper, green peas, quail eggs and calamansi.