Tigres Mejillones

This dish by Splendido's executive chef, Tristan Bayani, has brought home awards from international competitions.

Serves 2  Prep Time 5 minutes  Baking Time 2 minutes

20 grams garlic
100 grams Spanish chorizo
10 pieces clams
10 pieces mussels
12 pieces shrimps, deveined and deshelled
a dash of paprika
1/4  cup white wine
2 teaspoons liver paste

For the topping
mozzarella cheese
dried chorizo

1  Preheat oven at 300F.

2  In a pan, sauté garlic with Spanish chorizo until cooked. Add clams, mussels, and shrimps into the pan, along with paprika. Deglaze with white wine after a few minutes. Then finish off with liver paste.

3  Pour into clean empty mussel shells then top with mozzarella cheese and dried chorizo. Bake until the cheese melts, about 2 minutes. Serve warm.

Photography by Louie Aguinaldo | Styling by Angelo Comsti | Shot on location at Splendido Taal Golf & Country Club,Tagaytay Ridge Road, Laurel,