Hola Paella Recipe

What's not to love about paella? It's a full meal on its own. This version of Paella features chicken and vegetables you probably already have in your refrigerator. Definitely Masarap, Masustansya at Kayang-kaya!

The trick to making paella is preparing all your ingredients beforehand so you can breeze through the the cooking part itself. For this recipe, I used Magnolia chicken and Pure Foods bacon. I like how both these products are of great quality and are affordable for the Filipino family. The Magnolia chicken had a lot of meat (don't you get disappointed when you're served scrawny chicken pieces?). Super sulit! The Pure Foods bacon added extra flavor to the dish. The end result was a hearty, filling meal with great depth of flavor! Everybody loved it! #bloggerslovechicken #homefoodieako

Here's the Recipe! Enjoy!

Serves 4

Ingredients:

1/2 k Magnolia chicken

1/4 pack Pure Foods bacon

1 pc. chorizo Bilbao

4 cloves garlic

1 large onion

1 can diced tomatoes

1 red bell pepper

1 bag Baguio beans

4 cups chicken broth

A pinch of Saffron

1 tsp. Spanish Paprika

Salt and pepper to taste

Aluminum foil

Paellero pan (size good for 4)

Instructions

1. Chop all ingredients.

2. Season Magnolia chicken with salt and pepper

3. Fry Magnolia chicken until light brown. Remove and set aside.

4. Fry Pure Foods bacon. Set aside.

5. Fry chorizo Bilbao. Set aside.

6. Sauté garlic, onion and red bell pepper.

7. Add diced tomatoes then pour chicken broth. Add seasoning. Mix and let it boil.

8. Preheat your oven at 200C.

9. Put rice in paellero. Pour the sauce you made. Make sure you distribute it evenly. Place it inside the oven for 20 mins.

10. Remove paella from oven. Arrange your Magnolia Chicken, Pure Foods bacon, chorizo Bilbao, red bell pepper and Baguio beans. Cover with aluminum foil.

11. Lower the heat on your oven to 150C. 

12. Place the paella back inside the oven. Leave it for 10 more minutes. 

13. Serve in the paellero with a siding of lemon wedges. 

A video posted by A&T (@littlebeautybarblog) on Apr 7, 2016 at 8:30pm PDT