PAELLA VALENCIANA

Ingredients:

1 (210 g)	can	PUREFOODS CHORIZO BILBAO STYLE, sliced
1/2	cup	virgin olive oil
1/2	kg	MAGNOLIA CHICKEN STATION ADOBO CUT
1	tbsp	chopped garlic
1	cup	chopped onions
2	cups	Thai jasmine rice
1/4	tsp	saffron
100g	cup	canned diced tomatoes
1/2	cup	tomato sauce
2-1/2	cups	chicken stock
		iodized fine salt and pepper to taste
1/2	cup	red bell pepper strips
1/2	cup	green bell pepper strips
1/2	cup	sliced Baguio beans
1/2	cup	green bell pepper, sliced into strips
1/2	cup	green peas
2	pc	MAGNOLIA BROWN EGGS, hard cooked, peeled and sliced into wedges
1	pc	lemon wedges

Procedure:

Sauté chorizo in olive oil for 3 minutes in a paellera or wide pan. Remove and set aside.
Slightly brown the chicken in the same pan. Remove and set aside.
Using the same pan, sauté onions until slightly transparent. Add garlic and continue to sauté for 3-4 minutes. Mix in rice, saffron and paprika. Toss well.
Add diced tomatoes, tomato sauce, chicken stock and mix well. Season with salt and pepper. Add chorizo and chicken back into the pan.
Cover pan with aluminum foil, lower heat, and allow rice and chicken to cook.
After 30 minutes, remove foil and top the vegetables on the rice (except the green peas).
Cover once again with foil and allow vegetables to cook for about 5-7 minutes.
Meats and vegetables are done, add the green peas.
Arrange cooked egg wedges on top and serve with lemon wedges.

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