Bulgarlicious Recipe: Paella de Negra with Sangria

ni Chef Michelle Sison @Life & Style Recipe | October 29, 2025

Paella de Negra

Ingredients

½ pound squid

¼ cup olive oil extra virgin

1 white onion, finely chopped

2 plum tomatoes, chopped

8 garlic cloves, finely chopped

1 teaspoon sweet paprika

pinch of saffron

1.5 cup Bomba rice

½ cup white wine

6 cups cups fish stock

60 ml squid ink

½ teaspoon salt

¼ cup parsley, chopped for serving

1 lemon, for serving

Garlic Aioli

1 tbsp Grated garlic

1 cup mayo

2 tbsp milk or water

1tsp lemon juice

Salt and pepper to taste

mixed all together and set aside

Instructions

To prepare the squid, remove wings from the squid and cut the bodies open down one side. Cut them into slices about ¼ inch thick. Slice any large tentacles into bite size pieces.

Heat olive oil in a paella pan over medium heat and add half of the minced garlic and squid to the pan and saute for 30 seconds then remove them from the pan and set aside.

Add the onion and let it cook until fragrant and translucent, about 5 minutes.

Stir in the garlic and tomatoes and cook for a few minutes. Add in the paprika and pinch of saffron and continue cooking on low heat until you have a soft, thick mixture, about 10-12 minutes.

Add the rice to the pan and let it coat in tomato mixture.

Pour the wine into the pan and let it simmer for 5 minutes.

Add the fish stock and give it a quick stir before adding in the squid ink. Season with salt to taste.

Bring the rice to a boil then reduce the heat to a gentle simmer. Leave the rice to cook for another 20 minutes Keep an eye on the mixture and stir occasionally to make sure the bottom of the pan is not burnt. At this stage, you don't want to stir frequently or you will disturb the socarrat base that has formed at the bottom of the pan. Add a tablespoon of water if it's becoming too dry. The texture of the rice should just be al dente.

Remove pan from the heat and rest for 10mins

Drizzle the garlic aioli and sprinkle the chopped parsley.

Serve it with lemon wedges

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Bulgarlicious Recipe: Beefynola Rice

ni Chef Michelle Sison @Life & Style Recipe | October 9, 2025

BEEFYNOLA RICE (BEEF TINOLA RICE)

4 Servings

Ingredients:

Ribeye Steak (16oz)

Marinade for Steak

Oyster Sauce (1tbsp)

Fish Sauce (1tbsp)

Pepper (1tsp)

Sugar (1tbsp)

Malunggay Rice

Long Grain Rice (2cups)

Chicken Stock (4cups)

Chicken Fat Oil (2tbsp)

Minced Garlic (1tbsp)

Chopped Onion (¼ Cup)

Salt (1tbsp)

Malunggay Leaves (1 Cup)

Spring Onion & Ginger Sauce

Spring Onions Chopped (¼ Cup)

Grated Ginger (1tbsp)

Salt (1 ½ tsp)

Oil (¼ Cup)

Sesame Oil (2 tsp)

Procedure:

Ribeye Steak

- Add oyster sauce, fish sauce, pepper & sugar in a bowl. Mix well.

- Pour marinade on steak. Marinate for 30mins to 1hr.

- Heat a heavy sauté pan. Add oil.

- Fry steak on each side for 3 to 4 mins.

- Set aside.

Malunggay Chicken Rice:

- Rinse rice. Set aside.

- In a sauce pan, add chicken fat and sauté garlic & onion.

- Add the rice and salt until combined.

- Add chicken stock and let it simmer. Lower the heat and cover the pot.

- Cook for 10 mins. Set aside.

Spring Onion & Ginger Sauce.

- Use a mortar & paste to pound the ginger, spring onions & salt.

- Transfer to a bowl.

- Heat the oil in a pan then pour on the ginger & spring onion.

- Add sesame oil and mix. Set aside.

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Bulgarlicious Recipe: Shrimp with tomato cream pasta

ni Chef Michelle Sison @Life & Style Recipe | October 1, 2025

SHRIMP W/ TOMATO CREAM PASTA

4 SERVINGS

Ingredients:

Shrimp medium size (1lb, peeled and deveined)

Salt (½ tsp)

Unsalted Butter (2tbsp)

Minced Garlic (1tbsp)

Chopped White Onion (½ Cup)

Heavy Cream (1 Cup)

Marinara Sauce (1 Jar)

Grated Parmesan Cheese (¼ Cup)

Italian Seasoning (¼ tsp)

Spaghetti Pasta or Linguine (1 Box)

Sugar (1tsp)

Tomato Paste (1tbsp)

Red Pepper Flakes (¼ tsp)

White Wine (¼ Cup)

Pasta Water (1 Cup)

Procedure:

- Cook pasta until al dente. Save one cup of pasta water.

- Rinse and pat dry shrimp. Season w/ salt & pepper.

- Melt butter in a large skillet over medium heat. Add ½ tbsp garlic then add shrimp. Cook for about 30sec on each side until shrimp have just turned pink on both sides. Set aside.

- In the same skillet, add the rest of the garlic, onions, red pepper flakes, tomato paste, & Italian seasoning. Sauté for 1min then deglaze w/ white wine.

- Add marinara sauce and sugar. Let it simmer for 5mins.

- Add heavy cream and pasta water, let it simmer for 1 minute.

- Add the shrimp back to the skillet.

-Toss the cooked pasta and parmesan cheese w/ the sauce until combined.

Add salt & pepper to taste.

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