FILIPINO CENTENNIAL PAELLA


Ingredients:

1/4 cup pounded garlic
1 cup minced violet onions
1/2 cup BUTTERCUP
1 (210 g) pc PUREFOODS CHORIZO BILBAO STYLE, sliced
1/2 cup crab fat (taba ng talangka)
1 kg whole MAGNOLIA CHICKEN
1/4 kg MONTEREY PORK TENDERLOIN

Garnish

1 pc red and green bell pepper, sliced into 1/2" strips
1 cup green peas
24 pc hard boiled quail eggs
12 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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