PAELLA MANILENA


Ingredients:

1(210 g) can PUREFOODS CHORIZO BILBAO, sliced diagonally ¼ inch thick (save lard)
1/2 cup crushed garlic with skin
1 cup chopped red onion
2 pc beef bouillon cubes
1/2 tsp pepper
1 kg MAGNOLIA CHICKEN STATION CHICKEN CUT UPS
1 kg MONTEREY PORK TENDERLOIN, cut into 2” cubes
3 tbsp sugar
3 cup tomato sauce
1 pc red bell pepper, seeded and sliced into ¼ inch strips
1 pc green bell pepper, seeded and sliced into ¼ strips
1 cup store-bought taba ng talangka
12 cups cooked dinorado rice
2 dozens quail eggs, hard-boiled and peeled
1 cup green peas
12 pc calamansi, sliced

Procedure:

  1. Put lard of chorizo in a paella or wide pan and melt. Add garlic and cook until lightly browned.
  2. Add onion and cook until tender. Add chorizo and stir for 2 minutes.
  3. Add beef cubes, pepper, chicken, pork, and cook until color of meat has slightly browned. Add sugar and tomato sauce. Mix well. Top with bell peppers.
  4. 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.
  5. 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 12-14 servings.

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