Filipino Centennial Paella


In a paella pan or wok, saute garlic and onions in margaine. Cook till softened. Add Chorizo. Stir then add beef cube, taba ng talangka, chicken,pork tenderloin, salt, pepper and turmeric. Cook meats until its blood no longer shows. Add water. Put on high fire, cover and simmer for 25 minutes.

Add in cooked rice. Mix well. Top with  prawns and squids. Cover with foil and bake at 350 F or 175 C for 20 minutes or cook covered over very low heat for 20 minutes. Garnish with bell pepper, green peas, quail eggs and calamansi.


Makes 10 servings