PAELLA VALENCIANA

Ingredients:

500 gms chicken thigh pieces
250 gms lean pork, cubed
salt
1/2 cup olive oil
1 large tomato, skinned, seeded and chopped
3 cloves garlic, chopped
2/3 tsp sweet paprika
90 gms shelled fresh peas
120 gms green beans, sliced
300 gms short round-grain white rice, uncooked
6 cups boiling water
15 pcs clam in shell, cleaned and soaked
6 pcs mussel in shell, cleaned and soaked
3 small squid, cleaned and cut into rings
6 small langostinos or large shrimp (prawns)
8-19 threads saffron (a spice derived from the dried stigma of the flower)
salt and pepper
halved lemons


Procedure:

Season chicken pieces and pork cubes with salt; saute in olive oil in paellera or wide flat pan.
Add tomato, garlic and paprika.
Stir over medium heat for 2 minutes.
Add peas, beans and rice, then cook briefly.
Add half boiling water and cook until partially absorbed.
Place clam, mussel, squid and langostinos or other shellfish on top of rice and cook until rice is tender, adding remaining liquid as needed.
Add saffron and seasoning.
When dish is done, rice should still be quite moist and should be chewy-tender.
Stir seafood into paella and serve in pan with halved lemons.
Serve 6.

Tips:
Seafood can be briefly poached in water to add extra flavor. Traditionally, vegetables are very well cooked in the dish. If you prefer them slightly more crisp, add them in the last 5 minutes of cooking.