Nilagang Baka

Paella
Ingredients:
Ingredients:
1 kilo beef (for stewing) cut into chunk cubes
4 small onions (diced) 8 pieces chorizo bilbao (sliced)
1/2 head garlic (minced) 20 pieces mussels
pinch of salt and pepper 20 pieces clams
kilo shrimps
7 medium potatoes (cut to the same size as the beef)
2 pieces crabs
10 pieces Chinese cabbage (cut into four) 10 pieces bacon (sliced)
12 pieces Petsay (cut into 3) 1-cup ham (cubed)
2 tablespoons patis 1-cup sweet green peas (cooked)
2 tablespoons oil 1 head of garlic (minced)
1 big onion (minced)
Procedure: cup olive oil
1. In a soup pot, brown garlic and onion. 4 cups stock
2. Add in beef, water and bring to a boil, lower the fire and 2 cups long grain rice (soaked)
let simmer until beef is tender for about an hour or two. Pinch of salt & pepper
3. Remove all the resulting scum that will rise to the top of Pinch of saffron
the pot and keep the stock clear.
4. Add potatoes and bring up to a boil to cook potatoes. Procedure:
5. Season with salt, pepper and patis. 1. In a paellera, saut garlic, onion, bacon, chorizo bilbao
and ham in olive oil.
6. Lower heat and add in vegetables and cook uncovered.
2. Add in the saffron and stir.
7. Serve hot with soysauce and calamansi to taste. 3. Put in the rice, stir, and slowly add in stock a little at a
time keeping the boil at all times.
4. Add in the sweet green peas.
5. Season with salt and pepper and do not stir anymore, just
make sure rice do dry up.
6. When rice is almost cooked, add in all the seafood and
cover to finish cooking.