Here’s how to cook “Filipino Paella”
Ingredients:
½ cup Buttercup margarine
¼ cup garlic, pounded
1 cup violet onions, minced
6 pcs. Purefoods chorizo, sliced diagonally ½”-thick
1 pc. beef bouillon
½ cup Pinoy Deli Taba ng Talangka
1 k. Magnolia chicken, cut into 14 pieces
¼ k. Monterey pork tenderloin, cut into 1-½”-cubes
2 tsps. Salt
1 tsp. pepper
1 tsp. turmeric powder
1 cup water
6 cups cooked C-4 Dinorado Rice
½ k. prawns, cut off antennae & legs
½ k. squids, ink sac & skin removed, sliced ½”-thick (head included)
For garnish:
1 pc. red & green bell pepper, sliced into ½”-strips
1 cup green peas
24 pcs. hardcooked quail eggs
Calamansi
Directions:
In a paellera pan or wok, saute garlic and onions in Buttercup.
Cook until softened.
Add chorizo, stir. Add beef bouillon, taba ng talangka, Magnolia chicken, Monterey pork tenderloin, salt, pepper and turmeric.
Cook meats until the blood no longer shows.
Add water.
Put on high fire, cover and simmer for 25 minutes.
Add in cooked rice.
Put prawns and squids.
Cover with foil and bake at 350ºF for 20 minutes.
Garnish with bell peppers, green peas, quail eggs, green peas, quail eggs and calamansi.
