ARROZ BILBAO
When we used to live in Bais City, Oriental Negros, I met Ma. Antonia Ortiz, who became a good friend.Sshe actually lives in Madrid but was home visiting her family. We corresponded thru the years and this “receta” is part of that friendship. I have also featured this dish in the SSA Alumni Foundation cooking session.
1 big can tuna flakes in oil (drained)
2 medium red onions (chopped finely)
5 cloves garlic (macerated)
1 pack Del Monte tomato sauce - ORIGINAL blend (225 gms)
1 Knorr beef cube; salt and pepper
¼ cup cooking oil
1/3 cup Lady's Choice mayonnaise
½ regular can Susan Baker asparagus tips & cuts
2 large eggs
2 cups cooked rice (newly cooked and still very hot)
Procedure:
1. Heat up cooking oil in a “sarten” or skillet. Saute garlic and onions together until translucent.
2. Throw in your tuna, tomato sauce and Knorr cube. Simmer gently over low heat for 10 minutes. Season with salt and pepper to your taste. Turn off heat and set aside.
3. In a square or round pyrex or any ovenware, line the bottom with the newly cooked rice. Pack it well. Spread half of the mayonnaise on top of tuna. Then, also half of the asparagus. Set aside.
4. Beat up the eggs. Heat a small “sarten” and add a teaspoon of cooking oil. Pour in your eggs and allow to set. Slowly rotate skillet so that eggs coat the whole pan evenly. Flip omelette and cook for another 30 seconds.
5. Slide omelette over asparagus. Cool slightly. When lukewarm, spread remaining mayonnaise. Dot with some asparagus on top and serve.
Tips:
- For a more Spanish flair, use Aioli (homemade mayonnaise) which I am sure is what they use when they make this “receta” in sunny Spain.
- It really doesn't matter if you use a square pyrex. Just make a round omelet. In case, you multiply the recipe and have to use a bigger rectangular pyrex, make two round omelettes and just overlap them.
Enjoy your Arroz Bilbao and here’s a big hug from the Red Hot Mama.
1 big can tuna flakes in oil (drained)
2 medium red onions (chopped finely)
5 cloves garlic (macerated)
1 pack Del Monte tomato sauce - ORIGINAL blend (225 gms)
1 Knorr beef cube; salt and pepper
¼ cup cooking oil
1/3 cup Lady's Choice mayonnaise
½ regular can Susan Baker asparagus tips & cuts
2 large eggs
2 cups cooked rice (newly cooked and still very hot)
Procedure:
1. Heat up cooking oil in a “sarten” or skillet. Saute garlic and onions together until translucent.
2. Throw in your tuna, tomato sauce and Knorr cube. Simmer gently over low heat for 10 minutes. Season with salt and pepper to your taste. Turn off heat and set aside.
3. In a square or round pyrex or any ovenware, line the bottom with the newly cooked rice. Pack it well. Spread half of the mayonnaise on top of tuna. Then, also half of the asparagus. Set aside.
4. Beat up the eggs. Heat a small “sarten” and add a teaspoon of cooking oil. Pour in your eggs and allow to set. Slowly rotate skillet so that eggs coat the whole pan evenly. Flip omelette and cook for another 30 seconds.
5. Slide omelette over asparagus. Cool slightly. When lukewarm, spread remaining mayonnaise. Dot with some asparagus on top and serve.
Tips:
- For a more Spanish flair, use Aioli (homemade mayonnaise) which I am sure is what they use when they make this “receta” in sunny Spain.
- It really doesn't matter if you use a square pyrex. Just make a round omelet. In case, you multiply the recipe and have to use a bigger rectangular pyrex, make two round omelettes and just overlap them.
Enjoy your Arroz Bilbao and here’s a big hug from the Red Hot Mama.