FOLLOW US
MENU

EASY PAELLA BY ERNEST AND MORELLA GALA

Ingredients:

2 cups pirurutong rice or malagkit rice, cooked with 2-1/2 cups water
1/4 cup olive oil
1/4 cup crushed garlic with skin on
1 cup chopped white onions
1 (210 g) can PUREFOODS CHORIZO BILBAO STYLE, thinly-sliced diagonally (save fat from can)
1 kg baby squids*, remove and save ink sac
1 tbsp iodized rock salt
1 tsp pepper
1/4 cup chopped parsley
3/4 cup water or dry white wine

Topping

1 (100 g) bunch asparagus spears
1(350 g) can pimiento (bell pepper), sliced into strips
2 pc lemons, cut into wedges

Procedure:

  1. Cook rice in water. Transfer cooked rice and spread out in a paellera or paella pan. This will yield 6 cups. Set aside.
  2. Combine olive oil and garlic in a pan over low heat. When garlic is almost brown, add onions and cook until tender. Add chorizo and stir for 1-2 minutes. Add remaining ingredients, making sure to mash the ink sac. Cook until just boiling.
  3. Pour squid mixture on top of cooked rice. Top with asparagus and canned pimiento. Cover with foil.
  4. Cook on top of stove over medium heat for 5 minutes. Wait 10 minutes before removing foil. Lastly, top with lemon wedges.
Makes 5-6 servings.   
Share This Recipe

More Madalicious Things For You

FRESH SPRING ROLLS WITH TUNA
UBE PANCAKES WITH CREAM CHEESE SAUCE
MANGO CREAM REF CAKE
NO OVEN SUSHI BAKE
CASTELLA CAKE
CREMA & ICE CREAM COFFEE
DELICIOUS BABY BACK RIBS IN CLASSIC BBQ SAUCE
VEEGA MEAT-FREE SISIG
ANGUS DONUT BURGER
CALLOS

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.