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 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:

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 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.
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 12-14 servings.

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