A Spanish cuisine that become part of the Filipino heritage, brought here during the Spanish colonization of the Philippines.
1/4 kilo chicken, cut into pieces
1/4 kilo pork loin, sliced
3 tbs. cooking oil/olive oil
2 tsp. crushed garlic
2 med. size onion chopped
1 small can tomato puree
10 clams pre-cooked
1 cup crab meat
5 pcs. shrimps/prawns cooked and devained
1 sprig safron
salt and pepper to taste
3-4 cups of meat stock
2 cups raw and washed rice
1/2 cups green peas
2 bell peppers red and green cut into strips
2 hard-boiled eggs shelled and sliced

Fry chicken and pork until lightly brown, set aside. Saute garlic, onions, tomatoes and then add the meat again.
Add rice and stock, cover and cooked until the rice is almost done and all liquid is absorbed. Stir occasionally to prevent rice from burning. Then add peas, crab, shrimps/prawns and clams.
Place in a casserole and baking pan then cover, bake in the oven for 15 to 20 minutes in a 300F heat. Garnish with bell pepper strips and sliced eggs, serve hot.


Mhel said...

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