Pork Chicken Paella
|Fat pork/Fat bacon||4 Ounce (100 Gram)|
|Spanish onion||1 Large|
|Garlic||3 Clove (15 gm)|
|Tomatoes||1 Pound (450 Gram)|
|Mussels||12 , prepared as on|
|Olive oil||2 Tablespoon|
|Arborio rice||10 Ounce (225 To 300 Gram)|
|Water||1 Pint (600 Milliliter)|
|Saffron powder||1⁄4 Teaspoon (Or Strands)|
|Freshly ground black pepper||To Taste|
|Chorizo||3 Ounce (75 Gram)|
Cut the chicken into 8 portions and dice the pork or bacon.
Peel and chop the onion and garlic.
Skin and chop the tomatoes and deseed and dice the pepper.
The mussels can be left on half their shells and the prawns peeled or left in their shells.
Heat the oil and fry the chicken and pork or bacon until golden and nearly tender.
Remove from the pan, add the onion and garlic and cook for 5 minutes.
Put in the tomatoes and cook for 2 to 3 minutes, then add the red pepper and rice.
Continue to stir over a gentle heat for 1 to 2 minutes, mixing the rice with the onion mixture.
Boil the water, add the saffron and pour over the rice.
Cook steadily until the rice is almost tender.
Stir from time to time and check the amount of liquid.
Return the chicken and pork or bacon to the mixture and continue cooking until almost ready to serve.
Thinly slice the chorizo, add to the pan with the mussels and prawns and any extra seasoning required.
Heat for 2 to 3 minutes.
Serve straight from the paella pan.
NOTE: It is essential to check the amount of liquid during cooking; if necessary add more boiling water.