PAELLA MANILENA

Ingredients:

1	can (210 g)	PUREFOODS CHORIZO BILBAO, sliced diagonally ¼ inch thick (save lard)
1	pc (80 g)	onion, chopped (1/2 cup)
1/8	tsp	pepper
1/2	kg	MAGNOLIA CHICKEN STATION CUT UPS
1/2	kg	MONTEREY PORK TENDERLOIN, cut into 2” cubes
		sugar
		tomato sauce
		red bell pepper, seeded and sliced into ¼ inch strips
		green bell pepper, seeded and sliced into ¼ strips
1/2	cup	store-bought taba ng talangka
1/2	cup	cooked dinorado rice
1	dozen	quail eggs, hard-boiled and peeled
1/2	cup (65 g)	green peas
6	pc (78 g)	calamansi, sliced

Procedure:

Put lard of chorizo in a paella or wide pan and melt. Add garlic and cook until lightly browned.
Add onion and cook until tender. Add chorizo and stir for 2 minutes.
Add pepper, chicken, pork, and cook until color of meat has slightly browned. Add sugar and tomato sauce. Mix well. Top with bell peppers.
Let boil then cover and simmer over very low heat for 30 minutes. Remove from heat. Carefully take out chicken and pork pieces and bell peppers and transfer to a plate.
Add taba ng talangka to the mixture. Mix well then add rice. Transfer rice mixture to a paellera. Top with chicken and pork pieces, bell peppers, quail eggs, peas and calamansi slices.

Makes 7 serivngs.

(Yield: 7 cups/ 1 cup per serving)

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