THIS continues our series on the candidates and their food preferences.

Sen. Francis “Chiz” Escudero enjoys cooking so he comes to my kitchen to learn his favorite dishes.

When we cook, he specifies with much gusto how he wants the dish to taste like. From there, we tweak the recipe to suit his taste.

His preference is simple, mostly comfort fare with hefty spice.

Here’s getting to know the senator through food.

Favorite food?

Filipino food. Tinola, adobo, sinigang, lechon, sisig.

Salt or pepper?

Both.

Patis or suka?

Suka.

Sweet, spicy, salty, bitter?

Definitely spicy.

Meat, seafood, vegetables?

All of the above depending on one’s mood.

Bread or rice?

Rice.

Typical breakfast?

Boiled egg, sinangang and tuyo, daing, longganisa, bacon, hotdog or sardines.

Favorite fruit?

Melon and chico.

Favorite dining destination?

Meals at home.

Favorite drink?

Ginger ale or Coke Zero.

Favorite spirit?

Red wine.

Do you cook? If so, what is your specialty?

Yes. What you taught me: paella, tinola and adobo rice.

If you were an ingredient, what would you be? Why?

Siling labuyo. Because I am a Bicolano and because I like to spice things up.

At the end of a long day, what food do you look forward to at home?

Tinolang manok, preferably native chicken.

What is the farthest you have traveled for food and for what dish?

Aling Ising’s sisig sa may riles ng tren sa Angeles (near the railroad tracks in Angeles City, Pampanga)

Does your spouse influence your eating habits?

Yes. She likes to eat healthy.

When you think of food, is there one person you associate it with?

My family. We usually bond over meals. My mom is a good cook. Her specialties are bulalo, lengua, prawns thermidor, sinigang—halos lahat! (Almost all dishes she can cook.)

If you were to host a state dinner what one dish would you insist to be prepared and why?

Laing. To give them (state guests) a taste of Bicol cooking

Where did you first wine and dine your partner? Do you recall details of the date?

Lemuria, but it was closed so we just ate at Jollibee. We just enjoyed the ambiance.

If you are to be vice president-elect, how will you celebrate your victory with your partner?

We would want to go to a beach somewhere and relax.

He shares two of his favorite rice recipes.

Paella à la Chiz

1/3 c olive oil

1 chicken thigh, quarter, cut into smaller pieces

200 g picnic or smoked bacon, cut into strips

150 g pork belly, cut into strips

1 tbsp garlic

½ onion, grated

2 pc small ripe tomatoes, grated

1 tsp Spanish paprika

3 c paella rice generous pinch saffron + 2 tbsp warm water, grind saffron slowly in a mortar while slowly adding warm water

5-6 c clam stock (from 1 kilo halaan boiled in 6 cups water) or chicken stock salt

Pepper

10 prawns, cleaned, unpeeled

Handful of clams, cooked, with shells

½ c peas

150 g green beans

½ each red and green capsicum, roasted and peeled

Brown bacon and pork belly in a paellera with olive oil. Add chicken pieces. Add onions, tomatoes and garlic.

Add rice and mix until rice is coated in oil. Add saffron, paprika and clam stock. Bring stock to a boil and lower heat. Add prawns, clams, peas, green beans, peppers.

Cover with foil and simmer over low heat for 10 minutes or bake 10 minutes in a pre-heated 350F oven.

Remove foil, check rice for doneness. Season to taste. Serve with lemon wedges.

Sen. Chiz will have his paella spiked with fresh chilies or pepper flakes.

Shredded Adobo Flakes

Over Adobo Rice

1 k pork belly cut into chunks, soaked in ¼ c water

1 c garlic, sliced

1 tsp whole black pepper

3 tbsp white vinegar

3 tbsp balsamic vinegar

1 bay leaf

1 tsp Lea & Perrins Worcestershire Sauce