This is a typical Spanish paella with chicken, pork and seafood. It takes 30 minutes to prepare and another 30 minutes to cook.
| Ingredients | Serves 4) |
| Long grain rice (washed) | 80 gm |
| Chicken breast pieces | 50 gm |
| Pork collar butt pieces | 50 gm |
| Squid fresh chopped | 50 gm |
| Baby clams | 50 gm |
| Shrimps | 50 gm |
| Mussels | 150 gm |
| Onion chopped | 50 gm |
| Green capsicum sliced | 10 gm |
| Green peas (cooked) | 10 gm |
| Garlic | 10 gm |
| Parsley | 20 gm |
| Tomato sauce | 5 tbspns |
| Olive oil | 2 tbspns |
Cooking Method
Clean the mussels and place in a shallow pan. Cover with water and bring to the boil. When mussels are cooked (shells will be open) remove mussels and save the stock.
In blender place parsley, garlic and some mussel stock and blend into smooth liquid.
In a large shallow fry pan, heat the olive oil and sauté the chicken and pork until lightly brown. Then add the chopped onion, capsicum, squid and baby clams and sauté briskly.
Add the tomato sauce and rice plus 2 cups of mussel stock and the blended garlic and parsley blended mixture. Mix thoroughly and cover and cook on a medium heat until water evaporates (around 20 minutes).
Arrange mussels, prawns and green peas over the top of the rice and cover again. Cook on low heat for another 10 minutes.
