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Paella Valencina- Traditional Spanish blend of seafood, chicken, chorizo sausage with flavorful saffron rice

From: Feature Story - La Veranda Restaurant
Serves 8

Ingredients:
2 pieces chicken cut in 8, skinless and breast bone removed
3 tbsp olive oil
1 chopped onion
1 minced garlic clove
20 oz Uncle Ben’s rice
1 tbsp curry
1 tsp turmeric
Saffron
½ qt chicken stock
¼ qt lobster stock (optional)
Salt and pepper
1 piece sliced chorizo sausage
1 onion cut into triangles
1 green pepper cut in triangles
1 red pepper cut in triangles
½ cup black olives cut in half
½ cup green peas
3 tomatoes cut into 8

Pork Meat:
10 oz pork meat from the leg, cut into cubes
10 oz chopped onions
4 tbsp paprika powder
1 qt chicken stock
Caraway
Salt and pepper

Seafood:
2 tbsp olive oil
½ cup chopped onions
1 tbsp minced garlic
16 mussels in shell
32 little clams in shell
8 jumbo prawns, peeled
2 pieces calamari, cut into rings
16 scallops
1 cup white wine
Salt and freshly ground pepper

Preparation:
In skillet sauté onions garlic and pork meat; add paprika powder, chicken stock, caraway, salt and pepper and cook until tender.

Sauté onions, garlic and chicken; add rice, curry, turmeric, paprika powder, lobster stock, chicken stock, pork meat with the liquid and saffron.

Sauté sliced chorizo and add to rice mixture.

Minutes before the chicken and rice is cooked, add bell peppers, olives, tomatoes, and peas.

Garnish with sautéed seafood (jumbo prawns, scallops, calamari, clams, and mussel).

For presentation- place rice mixture on plate, garnish with seafood, bell pepper rings, olives and spring onions.