Paella Valenciana

Ingredients

• 2 1/2 kg pre- cooked long-grain rice
• 315 ml olive oil
• 315 ml cooking oil
• 1 1/4 kg pork (1/2 ribs y 1/2 tender loin)
• 1 1/4 kg chicken (legs & or or thighs, cut in half - 25 pieces cut into 50 halves)
• 1 1/4 kg breakfast sausage
• 1 1/4 kg large shelled prawns
• 1 1/4 kg shrimp (U26/30)
• 1 2/3 kg white clams
• 250 g chorizo sausages, sliced
• 2 1/2 kg tomatoes, peeled
• 100 g garlic cloves, peeled (25 pcs)
• 2 1/2 kg onions
• 500 g green beans, halved
• 500 g peas
• 2 1/2 g saffron, stigmas re-hydrated in 1/2 cup warm water
• 25 g paprika
• 125 g chicken stock powder
• 250 g red bell peppers, roasted
• 500 g green bell peppers, fresh

Directions

1. 1

   Apart, boil seafood in plenty water.

2. 2

   Heat oils in Paella pan over gas or wood fire.

3. 3

   Fry pork & chicken, remove from pan.

4. 4

   Fry onions, then fry garlics.

5. 5

   Fry tomatoes, then green peppers, peas and green beans.

6. 6

   Add all remaining ingredients, except chorizo, and red peppers.

7. 7

   Add rice & water from sea food, test for salt.

8. 8

   Cover with a table cloth, and cook until rice is done.

9. 9

   Just before finishing cooking time, decorate with peppers & chorizo slices.

10. 10

    Enjoy with spanish red wine and white rolls on the side.