Ernest Reynoso Gala

PAELLA

Paella
by Ernest Reynoso Gala/Dennis Oliva

For the rice:

1/4 cup olive oil
1 big head garlic, crushed
3 cups bomba rice

For the paella:

1/2 cup olive oil
1 big head garlic, crushed
1 kilo Magnolia chicken parts
1/2 kilo lechon kawali, cut up
8 strands Spanish or Iranian saffron
1 teaspoon Spanish paprika
250 grams chorizo de bilbao, sliced diagonally into 1/4-inch thick slices
1 tablespoon rock salt
1 teaspoon pepper
prepared rice
6 cups water
1/4 kilo Baguio beans
1/4 kilo peas, for topping

For the rice:

Heat oil with the garlic. When the garlic is brown, add rice and cook until oil is absorbed. Set aside.

To prepare the paella:

Heat oil and garlic. When brown, add chicken parts, pork, and sausages, and stir until brown. Add the prepared rice, saffron, paprika, salt, pepper, and water. Boil.

Cover and simmer 20 minutes. Add the Baguio beans.

Cover with foil. Bake at 450°F or 225°C for 10 minutes.   Top with peas. Serve.

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