INGREDIENTS:
- 1 cup glutinous rice
- 1 cup ordinary white rice
- 2 pieces sausage or Chorizo de Bilbao*, thinly sliced
- ¼ kilogram shrimp, medium sized
- ¼ kilogram pork liver, chopped into small cubes
- ¼ kilogram chicken fillet
- ¼ kilogram pork loin
- 2 hard-boiled eggs, sliced
- ½ cup cooked green peas
- 1 red bell pepper, sliced
- ½ large onion bulb, minced
- 1 clove of garlic, minced
- 1 teaspoon of saffron**
- ¼ teaspoon paprika
- 2 pieces dried bay leaves
- 1 stalk spring onions, chopped
- Salt and pepper to taste
Notes:
* Chorizo de Bilbao is a Filipino invention and not Spanish. It is available in local stores or markets.
** If having saffron is not possible, you can substitute powdered annatto or turmeric.
INSTRUCTIONS:
- In a cauldron, simmer shrimp, pork loin and chicken fillet. Once cooked, remove boiled meat and set the stock aside for later use. Remove shrimp shell and chop pork and chicken meat. Set aside.
- In another pot, combine ordinary and glutinous rice with 2 ½ cups of stock. Add saffron and stir occasionally.
- While waiting for the rice to cook, fry the Chorizo de Bilbao and pork liver in a large frying pan. Once done, sauté onions, garlic and green peas. Add the boiled meat and shrimp. Stir for at least 3 minutes before adding the cooked rice. Mix thoroughly to evenly distribute the ingredients.
- Before serving, garnish with hard-boiled eggs and chopped spring onions. Best served hot.
Source: Philippine Cuisine
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