Sardine Paella

Drain tomato sauce from the sardines; set both aside.

Heat oil in a paellera or a wide, shallow pan. Sauté garlic, onions, ginger, and tomatoes until fragrant; season with salt and pepper. Add paprika.

Add rice and toast until every grain is coated in oil. Once rice is toasted, add soy sauce and tomato sauce from the sardines; mix until well combined.

Add stock and let it boil until rice grains rise to the top.

Lower heat. Arrange green peas, bell peppers, and sardines on top.

Cover with a lid or foil and cook until all the liquid is absorbed, about 10 to 15 minutes. Turn off heat and let it sit for another 5 minutes.

Top with hard-boiled eggs and serve with calamansi.