Paella Sisig
Serve something extra special for your diners with this Spanish classic made more delicious when made with Sisig!
Ingredients
Meat Preparation
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Oil 60 ml
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White Onions, chopped 60 g
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Garlic, chopped 20 g
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Mixed Finger Chillies, green and red 10 g
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Spanish Chorizo, small dice 60 g
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Liempo / Pork Belly, cut to small cubes 180 g
Paella Preparation
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Water 3 cup
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Jasponica Rice Grain, 2 cups 400 g
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Sisig Stock 720 ml
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Quail Egg 5 pc
Original Sisig Dressing Drizzle
Assembly
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Lemon, sliced 0.5 pc
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Original Sisig Dressing (see recipe), drizzle using squeeze bottle 60 ml
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Spring Onions, chopped 5 g
Preparation
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Meat Preparation
- In a pan, sauté onions, garlic and mixed finger chillies in oil.
- Add Spanish chorizo, then sauté for a few seconds.
- Add liempo / pork belly (season with 30 ml Knorr Liquid Seasoning and 3 g Knorr Rostip Chicken Seasoning Powder), cook it until brown in color.
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Paella Preparation
- Combine 3 cups water, 20 g Knorr Pork Broth Base and 15 ml Knorr Liquid Seasoning to make sisig stock.
- Add rice grains, then sauté until translucent then add stock.
- Cover with foil then simmer for 25 to 35 minutes.
- 1 minute before the paella is done, remove the foil then make 5 round indentions then place the cracked quail eggs in the indentions.
- Cover with foil and turn off the heat.
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Original Sisig Dressing Drizzle
- Mix Knorr Liquid Seasoning and Lady's Choice Real Mayonnaise in a stainless steel bowl with a whisk until smooth and fully incorporated.
- Set aside in the chiller.
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Assembly
- Garnish it with lemon, sisig dressing and spring onions. Serve immediately.
