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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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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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Sweet and sour fish or escabeche is a special Filipino dish serve on special occasions. There are countless variations of this dish, from the Spanish adaptation of escabeche to the popular Chinese sweet and sour.

Serves 5 to 6 persons
Preparation time and cooking time : 45 minutes

• 1 kg whole and Red snapper fish
  

• ½ cup plain flour, for dredging

• ½ cup cooking oil

• ½ cup castor sugar

• ½ cup cane vinegar

• ½ cup water

• 3 tbsp tomato sauce

• 1 medium carrot, peeled and cut into ½-inch rounds

• 1 medium green capsicum, cut into ½-inch strips

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