Paella Manileña



1 (210 gms.) Purefoods Chorizo Bilbao, sliced diagonally ¼”-thick, save lard
½ cup garlic, crushed with skin on
1 cup violet onions, chopped
2 pcs. Beef bouillon
1-½ tsps. Black pepper
1 k. Magnolia Chicken Station Cut Ups
1 k. Monterey Pork Tenderloin, cut into 2″-cubes
3 tbsps. sugar
3 cups tomato sauce
1 pc. red bell pepper, seeded & sliced into ¼”-strips
1 pc. green bell pepper, seeded & sliced into ¼”-strips
1 cup store bought taba ng talangka
12 cups cooked rice (C4 or Dinorado)
2 dozens quail eggs, hardcooked
12 pcs. calamansi, sliced
1 cup peas



Step 1

In a 16"-wok, put lard of chorizo and melt. Add garlic and cook until lightly browned. Add onions and cook until soft. Add chorizo and stir for 2 minutes. Add beef cubes, black pepper, chicken, pork and cook until color of meats has slightly browned. Add sugar and tomato sauce. Mix well.

Step 2

Top with bell peppers. Let boil then cover and simmer over very low heat for 30 minutes. Remove from heat.

Step 3

Carefully take out chicken and pork pieces and bell peppes and transfer to a plate. Add taba ng talangka to the mixture. Mix well then and rice. Transfer rice mixture to a paellera. Top with chicken and pork pieces, bell peppers, quail eggs, peas and calamansi slices. Makes 12 to 16 servings.

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