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 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


chopped garlic
lemon wedges
canned pimiento slices


  1. In a bowl, combine the first 7 ingredients. Set aside.
  2. In a saucepan, heat olive oil. Pan-fry prawns and squid. Remove from pan and set aside.
  3. Using the same pan, sear chicken and pork pieces. Remove from pan and set aside.
  4. Sauté chorizo, garlic, onions and bell peppers. Add tomato sauce, chicken stock and kasubha. Let boil. Remove from heat.
  5. 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.

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