Filipino- Spanish descent Chef Kevin Christian Ereñeta, CHS, MSFS, has elevated the family’s heirloom paella recipe into a delectable holiday fare.

Named after the chef’s father, Don Manolo’s Adlay Paella features adlay, also known as Job’s Tears or coix seeds, a plant native to Southeast Asia and whose grains are a substitute for rice or corn. The same plant is widely utilized as a cereal, traditional medicine, soups, or even liquor.

“Adlay is a delicious and versatile functional food,” Chef Kevin added. “It is also very Filipino – it gives the dish more character, gravity, and depth.”

A Culinary Arts graduate from De La Salle-College of Saint Benilde School of Hotel, Restaurant, and Institution Management, Chef Kevin has a goal to improve traditional dishes with the aid of science.

While he pursued a master’s degree in Food Science from the University of Santo Tomas, he found interest in functional food through his mentors and scientists Dr. Rosario S. Sagum and the late Dr. Trinidad P. Trinidad from the Department of Science and Technology Food and Nutrition Research Institute (DOST-FNRI).

His professional experience included training under the award-winning Chef Linda R. Junio and honed his skills at the kitchen of the famed Café Ilang Ilang of the historic five-star Manila Hotel. He currently shares his experience with the next generation of chefs at Benilde.

‘Adlay is a delicious and versatile functional food. It is also very Filipino. It gives the dish more character, gravity, and depth.’

Today, Chef Kevin imparts his heirloom recipe to readers so families may welcome a new dish at the traditional Christmas table.

Don Manolo’s Adlay Paella

Five servings

Ingredients

Caldo

30ml olive oil

300g prawn heads and shells

30ml brandy

3L water

225g mussels barnicles, cleaned

225g manila clams, scrubbed

225g squid, cleaned and skin removed

300g or 8 pcs prawns, trimmed and deveined

Adlay

60ml olive oil

100g Spanish chorizo,bias cut (include fat)

225g pork belly medium, diced

250g chicken thighs,cut into 2.5cm

25g tomatoes, diced

25g bell peppers, diced

25g onions, diced

10g garlic, minced

370g adlay

5g Spanish paprika

1g saffron

960ml caldo (refer to caldoingrdients)

30g green beans, ends peeled and blanched

25g lemon wedges

50g whole pitted black olives

Rock salt as needed

Pepper as needed

Procedure:

1. Make the caldo by searing prawn heads and shells in a pot with olive oil until prawn heads and shells appear to have a whitish orange color.

2. Deglaze with brandy and reduce until nearly dry.

3. Pour water and simmer for two hours with a temperature of 70°C or until a rich dark orange color stock has been achieved. Remove prawn heads and shells once done.

4. Blanch all seafood in the caldo. Set aside and cover.

5. Season the pork belly and chicken thighs with salt and pepper.

6. Sear the pork, chicken, and chorizo individually in a paellera using the fat from the chorizo and olive oil. Remove the pork, chicken, and chorizo after searing. Set aside.

7. Reduce the heat and sweat the sofrito (onions, garlic, tomatoes and bell peppers) over lowheat (60°C).

8. Pour the adlay and cook until each granule is covered in fat.

9. Season the adlay with salt, pepper, paprika, and saffron.

10. Continue cooking the adlay for one minute over low heat (60°C).

11. Pour the caldo and season with salt and pepper.

12. Return the pork, chicken, and chorizo into the pan. Distribute the components evenly.

13. Cover the pan and simmer over medium heat (75C) for 30 to 45 minutes or until cooked aldente.

14. Re-blanch seafood and blanch green beans. Adjust the paella seasoning as needed.

15. Top the adlay with the seafood, green beans, and lemon wedges.