Inihaw na Pinoy Paella Recipe

20 pieces calamansi, juice only

1 cup soy sauce

4 bulbs lemongrass (tanglad), pounded

3 tablespoons garlic, minced

1 cup achuete oil (annatto oil)

1/2 cup brown sugar

1/2 cup vinegar

1 cup clear soda, we used Sprite

500 grams pork, or liempo, sliced into 3-inch pieces

500 grams pork, (use pork chops), sliced into 3-inch pieces

500 grams chicken, thighs and breasts, cut into 3-inch pieces

1 kilo squid (pusit), cleaned and sliced into rings

500 grams prawns (sugpo), cleaned

3 tablespoons achuete oil (annatto oil)

calamansi juice

3 cloves garlic, chopped

2 tablespoons chives, chopped

2 red finger chilies (siling haba)

3 tablespoons vinegar

3 teaspoons sugar

1 cup olive oil

2 tablespoons garlic, minced

3 small white onion, chopped

3 medium tomatoes, chopped

5 cups spanish bomba rice, or calrose rice

1/2 cup tomato sauce

5 to 7CUPS cups chicken stock

1/4 cup dry white wine, Optional

paella seasoning, to taste

1 teaspoon italian seasoning

2 cubes chicken bouillon cube, crushed

1 teaspoon spanish paprika (pimenton)

2 teaspoons liquid seasoning, Optional

2 teaspoons fresh basil leaves, chopped

salt, to taste

black pepper, to taste

250 grams mussels, cleaned and steamed

250 grams clams, cleaned and steamed

6 pieces baby corn, sliced in half

2 lemon, sliced into wedges

2 salted egg (itlog na maalat), peeled and sliced into wedges

1 8-ounce can pimiento, sliced into strips

12 pieces chicharon

12 cherry tomatoes, sauteed