Ingredients
12 jumbo shrimps or large prawns, shelled and deveined
12 cherrystone or butter clams
12 mussels, scrubbed and beards removed
1/2 lb chorizo
2/3 c. good quality olive oil
1/2 lb cubed pork
4 each, chicken thighs, breasts and legs
1 onion, cut to medium dice
1 red pepper, seeded, membrane removed and cut in medium dice
1/4 c. tomato sauce
3 c. long grain rice
1/8 tsp. saffron powder
1 tsp. salt
1 tsp. garlic powder
1/4 tsp. pepper
1-1/2 qts. boiling water
1 c. frozen peas
1 fresh tomato, peeled, seeded and diced.
Preparation
Soak clams and mussels in cold water for 30 minutes to remove salty taste. Discard any that open while soaking; drain.
Place sausage in a large shallow skillet, cover with water and bring to a boil. Boil 5 minutes, drain, remove skin then cut into 1/4" rounds.
Heat 1/3 c. oil. Fry sausage until browned on both sides, remove and drain on a paper towel. Add pork cubes and cook until golden brown. Remove and drain.
Add chicken to skillet, Fry 45 minutes until golden brown on all sides and meat is cooked. Remove from skillet and drain.
Add remaining oil to skillet, add chopped onion, and saute until translucent, about 5 min. Add diced red pepper, saute a further 5 minutes. Stir in tomato sauce and simmer until mixture holds is shape in a spoon. Add rice, saffron, salt, garlic and pepper and mix well. Add boiling water and stir well. Bring mixture to a boil, reduce heat to a simmer.
Arrange shrimp/prawns,, clams, mussels, sausage, pork, and chicken on top of mixture. Scatter peas and tomato over top of mixture. Cover. Simmer 30 - 45 minutes or until rice is tender, shrimp have turned white, and mussels and clams have popped open. Discard any that don’t open. Cover and let stand for 10 minutes for flavours to meld. Serve directly from pan.
