PAELLA

Ingredients:

1/2	kg	MAGNOLIA CHICKEN STATION ADOBO CUT, cut into smaller pieces
1/2	kg	MONTEREY PORK TENDERLOIN, cut into serving pieces
1	tsp	iodized fine salt
1/2	tsp	paprika
1/2	tsp	ground coriander
1/2	tsp	dried thyme
1/2	tsp	pepper
1/3	cup	olive oil
1/4 (10 pc)	kg	prawns
350	g	squid, cleaned and sacs removed, sliced into rings
1 (210 g)	can	PUREFOODS CHORIZO BILBAO STYLE
1	tbsp	minced garlic
2	cups	chopped onions
1/2	cup	diced red and green bell peppers
1	cup	tomato sauce
3	pc	chicken cubes, dissolved in 6 cups water
2	tbsp	kasubha
3 1/2	cups	raw long grain or Dinorado rice
1/2	cup	green peas
		iodized fine salt, pepper and Spanish paprika to taste

Procedure:

In a bowl, combine the first 7 ingredients. Set aside.
In a saucepan, heat olive oil. Pan-fry prawns and squid. Remove from pan and set aside.
Using the same pan, sear chicken and pork pieces. Remove from pan and set aside.
Sauté chorizo, garlic, onions and bell peppers. Add tomato sauce, chicken stock and kasubha. Let boil. Remove from heat.
Place rice in a rice cooker. Add prepared stock, pork and chicken. Mix well. Cook until rice is tender. Stir in peas, prawns and squid and adjust seasoning as needed. Transfer mixture to a paellera. Top with minced garlic, lemon and pimiento.

Makes 10 to 12 servings. Note/s: Sear - to brown meat quickly by subjecting it to high heat on a frying pan, skillet or oven.

Share This Recipe