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VICTORIAS FOODS RECIPE : Sardine Paella

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.

Chef 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 pieces tomatoes, sliced
  • 1 large red bellpepper, sliced
  • 3 pcs bay leaves
  • 1/4 cup flat leaf parsley
  • 1 piece lemon
  • 1/4 cup black olives
  • 1/2 cup peas, frozen
  • 1 tsp paprika, sweet or smoked
  • 1 pinch saffron threads
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • Salt and pepper to taste

Procedure

  1. In a serving pan (both used for cooking and serving) saute onion, bell pepper, and garlic in olive oil over medium heat. Sauté until the onion is translucent.
  2. Add chopped tomatoes, 2 cans drained Victorias Hot sardines, bay leaves, paprika and saffron. Season with  salt and pepper and cook for 5 minutes.
  3. Pour white wine and let it simmer for 10 minutes. Add chopped parsley and cook for another minute.
  4. Add rice and pour the chicken broth slowly all around the pan. Even the rice level by moving the pan in circles. (Do not stir the mixture after then).
  5. Bring mixture to a boil then reduce heat to medium low. Give the pan a gentle shake back and forth occasionally.
  6. Cook uncovered for 15 minutes then add green peas and continue to cook for about 5 more minutes.
  7. Wait for most of the liquid to be absorbed and/or the rice is cooked. (If it is still uncooked, add just enough water or broth and continue cooking.)
  8. Cover and let it rest. Remove pan from heat and cover pan with a lid or tinfoil.
  9. When cooked, garnish with the remaining 2 cans of drained hot sardines, fresh parsley and lemon wedges.



A special occasion at home even during this pandemic deserves a sumptuous dish that you can always create im simple ways.

Tag #VFCTasteOfNegros on Facebook what you have been making using VFC Sardines and Bangus...and you might just win! On July 15, three (3) lucky winners will be chosen an will receive a special VFC treat. 

And you won't go wrong with this Sardine Paella to make everybody at home burp with satisfaction that is always guaranteed by Victorias Hot Sardines.


Victorias Foods Corporation (VFC) is a company primarily engaged in the businesses of canned fish and meat processing. READ MORE

And to maintain freshness, VFC continues to source its meat and fish only from the province of Negros.


The company introduced its first commercial production of Victorias’ brand Spanish Style Hot Sardines and Hot Bangus in the late ‘70s.

Victorias Foods products (Hot Sardines and Hot Bangus on Soya Oil) are Available in these supermarkets in Metro Manila, Luzon and Panay as well in various states in the US.


  • Bangus Fried Rice
  • Misua Sardine with Bokchoy and Patola
  • Egg Salad and Sardine Toast
  • Bangus Sisig
  • Sardine Pasta with Sun-dried Tomatoes and Kangkong
  • Creamy Bangus Dip with Crackers
  • Sardine Fries with Tartar Dip
  • Bangus Bruschetta
  • Bangus Lumpia
  • Sardine Toast with Calamansi May
  • Bangus Mozzarella Sticks
  • Sardines and Tomato Pizza

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