Easy Pinoy-Style Festive Paella

Heat 2 tbsp olive oil in a wide pan over medium heat. Sauté 1/4 cup chopped red onion and 1/4 cup chopped red bell pepper. Season with 1 tsp salt and stir until the onions soften and become translucent. Add 1 tbsp minced garlic and sauté briefly until fragrant.

Mix 2 tsp turmeric powder and 1/4 cup tomato sauce into the sautéed sofrito. Stir in 1 cup uncooked ordinary white rice and 1 cup uncooked glutinous rice. Toast and stir continuously for about 1 minute until every grain of rice is evenly coated in golden sauce and aromatic.

Pour 4.5 cups of water into the pan and add 1 pc chicken broth cube. Stir to dissolve the broth cube. Bring the liquid to a boil until steam rises, then lower heat to low, cover with a lid, and simmer for 7 to 10 minutes until liquid is absorbed and the rice is almost fully cooked (al dente).

Uncover the pan. Arrange 12 raw shrimps evenly in a circle on top of the rice. Nestled sliced 1 pc Hungarian sausage, 1/2 cup canned button mushrooms, 1/2 cup canned green peas, and 1/4 cup sliced canned pimiento into the remaining spaces. Cover pan with lid again and cook on low heat for 3 to 5 minutes until shrimps turn fully pink and opaque.

Uncover pan and decorative arrange 4 sliced hard-boiled eggs on top. Increase heat slightly for 1 minute to evaporate excess liquid and create a lightly toasted rice crust (socarrat) on the bottom. Season top with a sprinkle of 1/4 tsp salt and 1 tbsp chopped fresh parsley. Once you hear a crackling sizzling sound from the bottom, turn off the heat and serve immediately in the pan.