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Takes 30 to 45 minutes
Cooks about an hour
Makes 15 to 17 servings

• 1 kilo chicken, cut into small pieces

• Juice from 3 pieces calamansi

• ½ kilo pork kasim (round), cubed

• ¼ cup cooking oil

• ½ kilo white onions, diced

• 1 cup tomato sauce

• 1 red & green bell pepper, diced

• 315 g chorizo Bilbao

• ¼ kilo cooked ham, cubed

• 1 pinch saffron

• 1 kilo medium-size white shrimps

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Filipino Paella Recipe, Paella is an internationally known Spanish rice dish originating in the Valencian region. Spaniards view it as one of their country’s national dishes. We Filipinos have created our own version paella and it differs from every region, here’s one from the Visayas region.

• 2 tablespoons vegetable oil
  

• 1 onion, finely chopped
  

• 4 or 5 large cloves garlic, minced
  

• 1 tablespoon finely minced gingerroot
  

• 1 teaspoon ground annatto (achiote)
  

• 1 cup long-grain rice
  

• 3 ounces cured chorizo, diced
  

• 2 medium tomatoes, coarsely chopped
  

• 2 cups chicken or fish stock
  

• 1 tablespoon fish sauce
  

• Several good grinds of black pepper
  

• 1/2 to 3/4 pound fresh shrimp, peeled and deveined
  

• 1/2 cup fresh or frozen peas
  

• Pimiento-stuffed olives
  

• sliced hard-boiled egg, for garnish (optional)

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Morisqueta Tostada (an obsolete term for Sinangag) Spanish style fried rice with vegetables and other condiments.

Serves 6
Preparation time: 5 mins
Cooking time: 30 mins.

• 3 cups (left-over cooked) rice
• 2 Chinese sausage, sliced
• 1 tablespoon garlic, chopped
• 1 medium onion, chopped
• 1 tablespoon soy sauce
• 1/4 cup choppedham
• 1/4 cup choppedshrimp
• 3 eggs, beaten and lightly seasoned with
• salt and pepper
• 2 tablespoons vegetable oil
• spring onions, finely chopped

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Rellenong alimasag or stuffed crabs dish, the difficult part in preparing this dish is collecting the meat from the crab shells and claws including meat from the legs. But now you can buy crab meat in the supermarkets. The collected meats are then sautéed and stuffed to the shell nothing special.

Serves 4-6
Preparation and cooking time: 45 mins

• 5-6 pieces alimasag, big variety, boiled
• 2 tbsps. cooking oil
• 3/4 cup tomatoes, finely chopped
• 1/2 tsp. red hot pepper, minced
• 1/2 pack (7 grams) ginisa flavor mix
• 1/4 tsp. super seasoning
• 1 cup potatoes, boiled and diced
• 2 eggs, beaten
• 1/2 cup bread crumbs to coat
• cooking oil for deep frying

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