Name: Adobong Pusit Paella with Pickled Mushrooms
Yield: 10
Ingredients: 1500.0ml Water; 75.0ml Knorr Liquid Seasoning 3.8L; 50.0ml Soy Sauce; 75.0ml Cane Vinegar; 15.0g Knorr Chicken Broth Base 1.5kg; 2.0g Black Peppercorns, crushed; 2.0pc Bay Leaves, dried; 30.0g Onions, halved and sliced; 20.0g Brown Sugar; 60.0ml Olive Oil; 50.0g White Onions, chopped; 30.0g Garlic, chopped; 50.0g Etag, chopped; 1500.0ml Adobo Stock; 140.0g Black Rice, soaked in water for 30 to 45 minutes; 40.0g Paella Rice or Japanese Rice; 20.0g Rice, glutinous; 300.0g Sliced Squid and Whole Heads, cleaned and mouths and ink removed; 15.0ml Knorr Oyster Flavoured Sauce 1kg; 10.0ml Knorr Liquid Seasoning 3.8L; 5.0g Knorr Chicken Powder 1kg; 5.0ml Cane Vinegar; 30.0g Garlic, sliced into slivers; 2.0g Black Pepper, crushed; 40.0ml Olive Oil; 300.0g Baby Squid, cleaned, mouths and ink removed, and kept whole; 15.0g Knorr Oyster Flavoured Sauce 1kg; 10.0ml Knorr Liquid Seasoning 3.8L; 5.0g Knorr Chicken Powder 1kg; 5.0ml Cane Vinegar

Looking for a signature dish to keep guests coming back? Consider adding this to your menu: a special paella infused with adobong pusit and topped with piquillo aioli and pickled mushrooms. Make sure you serve your squid paella with crispy socarrat or tutong for the perfect finishing touch.

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Preparation

Make the Adobo Stock
20 minutes
- Combine all ingredients in a pot.
- Bring to a boil and simmer for 5 to 8 minutes.
- Strain and discard aromatics. Set stock aside.
Prepare the Adobo Paella
25 minutes
- Heat a paellera and add oil. Sauté onions and garlic.
- Sauté etag. Once fragrant, add half of the adobo stock. Bring to a boil.
- Add rice and spread evenly. Lower heat to medium and cover the pan.
- Gradually add the remaining adobo stock and simmer until the rice is fully cooked and a socarrat is formed. Set aside.
Cook the Adobong Pusit
15 minutes
- Combine all ingredients in a bowl.
- Sauté in a pan over high heat or roast in a preheated 190ºC oven for 5 to 10 minutes. Set aside.
Make the Crispy Baby Squid
15 minutes
- Combine baby squid, Knorr Oyster Sauce, Knorr Liquid Seasoning, Knorr Chicken Powder, and cane vinegar in a bowl. Set aside to marinate.
- Mix flour, cornstarch, potato starch, and baking powder in a bowl.
- Dredge marinated baby squid in flour mixture.
- Deep-fry at 190ºC for 2 to 3 minutes or until golden and crispy. Set aside.
Prepare the Pickled Mushrooms
150 minutes
- Combine mushrooms, garlic, olive oil, salt, and pepper on a baking tray. Cook in a preheated 200ºC oven for 5 to 10 minutes. Set aside to cool.
- Mix cane vinegar, water, sugar, salt, bay leaf, and peppercorns in a pot. Bring to a boil and simmer for 5 minutes. Strain and discard aromatics.
- Add cooked mushrooms to the warm pickling solution. Set aside for at least 1 to 2 hours. Strain before using.
Make the Piquillo Aioli Dressing
10 minutes
- Combine all ingredients in a food processor. Process until smooth. Transfer to a squeeze bottle and set aside.
Assemble the Squid Paella
10 minutes
- Top squid paella with roasted squid slices and tentacles, fried baby squid, and pickled mushrooms.
- Garnish with spring onions.
- Drizzle piquillo aioli dressing on top or serve on the side.

Pipo Aluning

Pipo Aluning

Adobong Pusit Paella with Pickled Mushrooms

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Ingredients

Make the Adobo Stock

Prepare the Adobo Paella

Cook the Adobong Pusit

Make the Crispy Baby Squid

Prepare the Pickled Mushrooms

Make the Piquillo Aioli Dressing

Assemble the Squid Paella