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1 lbs mussels, half shell
1/2 lb. calamari rings (squid)
1/2 lb. shrimp
1/2 lb. scallops
3/4 lb. mix chicken legs and thigh
2 tablespoon Canola oil
1 onion, chopped
8 cloves garlic, minced
100 grams ham, cubed
2 pieces Spanish chorizo,
2 cups rice, washed
250 ml tomato sauce
1/2 cup green peas
1 teaspoon saffron
1-2 Bay leaf (Laurel leaf)
1 green and red peppers, cubed
1 tsp. paprika
salt and pepper to taste

 Simmer 5 minutes cleaned half shell mussels, calamari rings, shrimps and scallops with 3 cups water. Set aside and sieve the broth.

Fry the chicken until golden brown. Set aside. Use the same pan and saute the garlic, onions for 3 minutes then add ham and chorizo. Add rice try to coat with the rest of the ingredients. Cook for 5 minutes in medium heat.  Then add tomato sauce, broth, saffron, bay leaf, paprika and salt and pepper to taste. Cover and let rice cooked for 15-20 minutes. Make sure the rice does not stick to the pan. Half way of the cooking add the green peas, green and red peppers. Lastly add the seafood’s.

*I got this recipe from a friend of mine. You can omit the shrimps if you’re allergic. This dish is good with the Sangria.