FILIPINO CENTENNIAL PAELLA


Ingredients:

1 (52 g) head garlic, crushed
1 (160 g) pc onion, minced
1/2 cup MAGNOLIA BUTTERCUP
1 (210 g) pc PUREFOODS CHORIZO BILBAO STYLE, sliced
1/2 (129 g) cup crab fat (taba ng talangka)
1 (1 kg) pc MAGNOLIA CHICKEN, cut into 8
1/4 kg MONTEREY PORK TENDERLOIN, cut into strips

Garnish

1 (50 g) pc red bell pepper, sliced into 1/2 inch strips
1 (50 g) pc green bell pepper, cut into 1/2 inch strips
1 (130 g) cup green peas
24 (2 dozen) pc quail eggs, hard boiled and then peeled
12 (156 g) pc calamansi

Procedure:

  1. In a paella pan or wok, sauté garlic and onions in margaine. Cook until tender. Add chorizo. Stir then add beef cube, taba ng talangka, chicken, pork, salt, pepper and turmeric. Cook meat until chicken is no longer bloody. Then, add water. Put on high fire, cover and simmer for 25 minutes.
  2. Add in cooked rice. Mix well. Top with  prawns and squids. Cover with foil and bake at 350⁰F for 20 minutes or cook covered over very low heat for 20 minutes. Garnish with bell pepper, green peas, quail eggs and calamansi.

Makes 8 servings

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