AuthorBiteSizedA paella with a Filipino twist!
Heat oil in a pot, and then sauté onion and garlic and bay leaf until aromatic. Add in the tomato paste and roast for about 5 minutes before adding the chicken stock. Let simmer for about 15 minutes to develop the flavor before taking out of the heat to set aside.
In a bowl, place chopped liver and marinate in soy sauce and calamansi.
Take the paellera and place on medium heat. Pour in olive oil and when pan is hot add in the pork tenderloin and sear until brown. Nudge the meat on the sides and create a hole in the circle and pour in the liver with the marinade in the middle.
Sear for about 5 minutes before sautéing it on the pan (to prevent the liver from disintegrating)
Add in the bell pepper strips and the green peas and saute for 2- 3 minutes before taking out of the pan. Set aside.
Using the same paellera, pour in the olive oil and then sauté the minced garlic, red onions, tomatoes and red bell peppers for the sofrito and let cook on low heat until all the vegetables are tender and can be mashed.
Add in the rice and toast the rice until the grains start to turn white.
Pour in the stock that was premade earlier, making sure to even out the rice in the pan for even cooking. Make sure to only stir occasionally so the rice does not break down while cooking.
Once the stock has reduced and the rice is halfway cooked, add in the grated cheese and the meat and vegetable toppings that was premade awhile ago.
Cover the paellera with foil and continue cooking for about 8 – 10 minutes until the paella crust is formed underneath. Remove from heat then serve
Ingredients
Directions
Heat oil in a pot, and then sauté onion and garlic and bay leaf until aromatic. Add in the tomato paste and roast for about 5 minutes before adding the chicken stock. Let simmer for about 15 minutes to develop the flavor before taking out of the heat to set aside.
In a bowl, place chopped liver and marinate in soy sauce and calamansi.
Take the paellera and place on medium heat. Pour in olive oil and when pan is hot add in the pork tenderloin and sear until brown. Nudge the meat on the sides and create a hole in the circle and pour in the liver with the marinade in the middle.
Sear for about 5 minutes before sautéing it on the pan (to prevent the liver from disintegrating)
Add in the bell pepper strips and the green peas and saute for 2- 3 minutes before taking out of the pan. Set aside.
Using the same paellera, pour in the olive oil and then sauté the minced garlic, red onions, tomatoes and red bell peppers for the sofrito and let cook on low heat until all the vegetables are tender and can be mashed.
Add in the rice and toast the rice until the grains start to turn white.
Pour in the stock that was premade earlier, making sure to even out the rice in the pan for even cooking. Make sure to only stir occasionally so the rice does not break down while cooking.
Once the stock has reduced and the rice is halfway cooked, add in the grated cheese and the meat and vegetable toppings that was premade awhile ago.
Cover the paellera with foil and continue cooking for about 8 – 10 minutes until the paella crust is formed underneath. Remove from heat then serve
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