CHICKEN AND MUSSELS PAELLA STYLE

Ingredients:

1/2 (30 pc)	kg	mussels (tahong)
1/2	knob	ginger, slightly pounded
3	tbsp	cooking oil
1	tbsp	achuete seeds
1	pack	MAGNOLIA CHICKEN 3-WAY TOMATO
2	cups	rice, washed once
1	pc	laurel leaf (bay leaf)
1 (100 g)	pc	red bell pepper, cubed
100	grams	Baguio beans, trimmed and cut diagonally into 3

Procedure:

Boil tahong in 4 cups water with ginger until shells open. Discard half of shells. Reserve 3 cups of stock.
In a pan or paellera, heat oil and add achuete seeds. Sauté until achuete color bleeds out. Discard seeds.
In achuete oil, brown chicken pieces (reserve marinade) then add rice, laurel, bell pepper and chicken marinade. Mix well. Cook for 1 minute.
Pour 2 cups tahong stock. Bring mixture to boil. Lower heat and cover pan with foil. Cook until rice is tender and chicken cooked through, about 30 minutes. Add more stock or water during cooking as needed. Lift foil cover and add Baguio beans in the last 3-5 minutes of cooking.
Top with cooked mussels just before serving.

Makes 6 servings. (Yield: 6 cups/1 cup per serving)

LECHON KAWALI PAELLA

Ingredients:

1 (425 g)	pack	PUREFOODS HEAT & EAT LECHON KAWALI, deep fried and sliced
1/2	cup	minced onions
1/2	cup	minced garlic
1 (280 g)	can	PUREFOODS CHORIZO BILBAO STYLE, sliced thinly
1 (180 g)	pack	tomato paste
2	cups	red wine (optional)
3	cups	Jasponica rice, washed
1	liter	pork stock
1/2	tsp	iodized salt
1/2	tsp	pepper
1 (50 g)	pc	red bell pepper, sliced and sautéed in a little olive oil
1 (50 g)	pc	yellow bell pepper, sliced and sautéed in a little olive oil
50	g	French beans, cleaned and sautéed
1	pc	lemon, sliced into wedges

Procedure:

Preheat paellera. Add olive oil and sauté onions and garlic for 2 minutes over high heat. Add chorizo and tomato paste. Cook until tomato paste turns brown. Deglaze with red wine and simmer for 30 seconds.
Stir in rice, add stock and half of the pork. Season with salt and pepper. Cover pan with foil and cook for 40 minutes using low heat.
After 40 minutes, top paella with bell peppers and French beans. Cover for another 5 minutes or until rice is cooked.
Remove foil, top with remaining pork. Garnish with lemon wedges.

Makes 6-8 servings.

Ingredients:

1 (210 g)	can	PUREFOODS CHORIZO BILBAO STYLE, sliced
1/2	cup	virgin olive oil
1/2	kg	MAGNOLIA CHICKEN STATION ADOBO CUT
1	tbsp	chopped garlic
1	cup	chopped onions
2	cups	Thai jasmine rice
1/4	tsp	saffron
100g	cup	canned diced tomatoes
1/2	cup	tomato sauce
2-1/2	cups	chicken stock
		iodized fine salt and pepper to taste
1/2	cup	red bell pepper strips
1/2	cup	green bell pepper strips
1/2	cup	sliced Baguio beans
1/2	cup	green bell pepper, sliced into strips
1/2	cup	green peas
2	pc	MAGNOLIA BROWN EGGS, hard cooked, peeled and sliced into wedges
1	pc	lemon wedges

Procedure:

Sauté chorizo in olive oil for 3 minutes in a paellera or wide pan. Remove and set aside.
Slightly brown the chicken in the same pan. Remove and set aside.
Using the same pan, sauté onions until slightly transparent. Add garlic and continue to sauté for 3-4 minutes. Mix in rice, saffron and paprika. Toss well.
Add diced tomatoes, tomato sauce, chicken stock and mix well. Season with salt and pepper. Add chorizo and chicken back into the pan.
Cover pan with aluminum foil, lower heat, and allow rice and chicken to cook.
After 30 minutes, remove foil and top the vegetables on the rice (except the green peas).
Cover once again with foil and allow vegetables to cook for about 5-7 minutes.
Meats and vegetables are done, add the green peas.
Arrange cooked egg wedges on top and serve with lemon wedges.