Cut chicken in 8
pieces
In paella pan, brown
chicken in olive oil. Remove and set aside.
Sauté the sausage,
pork, shrimp, squid and peppers (green and red). Do each ingredient separately.
Remove from pan. Keep warm.
Place the clams and
mussels in a pot with water and steam them until open. Remove the shellfish and
set them aside. Strain the liquid.
Add the saffron to
the stock mixture
In the paella pan used
for browning the meats, sauté onions and garlic until soft. Add the tomatoes.
Cook until most of the liquid has evaporated.
Add the rice and
stir. Add the chicken, sausage, squid, pork, and peppers. Bring the stock to a
boil in a separate pot. Season with salt and pepper to taste.
Add the stock. Bring
to a simmer. Cover, and put in an oven to 350° F (175° C) for 20 minutes. Remove
from the oven. Check the moisture, sprinkle peas over the rice. Arrange the
shrimp, clams, and mussels on top. Cover and let stand 10 minutes before
serving.
