Now this is a recipe most Ilonggos with liken to Valenciana. A complete go, grow and glow fish that has carbohydrates and proteins plus vitamins and minerals from all its various ingredients. And with the use of Victorias HOT SARDINES which incidentally a Spanish-style recipe, it a dual Español recipe with a local touch and taste. This is another delicious recipe from Chef Tope Arañador, the young and contemporary Ilonggo chef/owner of PUNOT Restaurant . C hef Tope has partnered with VFC increating special recipes for us to have a taste of Negros, right at home. With this collab, VFC and Chef Tope has created 15 recipes using Victorias Foods signature products - Spanish Style Bangus and Sardines in Soya Oil. So let's now this surely delicious Sardine Paella ❤ Ingredients 4 cans Victorias Hot Sardines in Soya oil, drained 2 cups rice, washed 5 cups chicken broth 3 pieces choriso bilbao, sliced (optional garnish) 4 cloves garlic, minced 1 medium onion, chopped 3 piece