Special Paella Ala Valenciana Recipe

Ingredients

• 1/2 kilo pork tenderloin
•  1/2 kilo large shrimps
• 500 grams chicken breast
• 1/2 cup Olive Oil
• salt and pepper
• 1 cup mussels (tahong)
• 3 large sized crabs
• 2 cups clams (halaan)
• 4 cloves garlic, chopped
• 1/2 teaspoon of sweet red paprika
• 1 green or red bell pepper sliced into 1 inch pieces
• 1onion, chopped
• 1 cup string beans (sitaw), sliced into 1 inch pieces and blanched
• 3 chorizo de bilbao, sliced thinly
•  1 can tomato paste ( around 70 grams)
• 3 cups rice, American Variety or long grain rice (I also use Japanese rice)
• 1 small laurel leaf
• 6 cups clam broth (used for boiling the clams)
• 1 cup green peas
• salt and pepper for seasoning
• 1/4 teaspoon saffron , mixed with 1 tablespoon water
• 1 pieces pimiento (cut into 1 inch squares)
• 2 hard boiled eggs, sliced for topping

Procedures: 

Preparation of the chicken, pork and seafood

1. Cut chicken and pork into 1 and 1/2 inch pieces. Brown in olive oil. Set Aside.
2. Shell shrimps leaving tail. Slit the shrimps at the back and remove black veins. Wash shrimps and dredge with salt and pepper. Brown in olive oil. Set aside.
3. Boil crabs and cut into quarters. Crack shells of the crab claws. Set aside.
4. Boil the clams in around 6 and half cups water and remove the top shells. Set aside the clam broth.
5. Boil the mussels. Set aside.

Procedure of cooking:

1.  Heat olive oil in the pan.
2. Add the chicken, pork, paprika, garlic, onion, pepper and chorizo de bilbao.
3. Toss for a few minutes and add unwashed rice and stir until the rice is just a bit brown.
4. Add tomato paste, 6 cups clam broth, laurel leaf and salt and pepper to taste.
5. Add shrimps then bring to a boil.
6. Add the saffron and water.
7. Transfer to a big casserole (usually a pyrex dish) and bake for 350 F for around 30 minutes.
8. Uncover the casserole and decorate the top with clams, crabs, mussels, sitaw, green peas, pimiento on top.
9. Cover and cook for 5 more minutes.
10. Decorate with slices of hard boiled eggs.