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Ingredients : 500 g
chicken pieces
500 g
mussels, scrubbed and beard removed
500 g
medium raw shrimps, peeled and devein, leaving tails intact
200 g
squid hoods
300 g
pork fillet, sliced thickly
2 chorizo sausages, thickly sliced
1/4 teaspoon
saffron threads
4 large
tomatoes
4 tablespoons cooking oil
4 cloves
garlic, crushed
3 onions, chopped
1/4 teaspoon
turmeric, ground
2 cups
short grain rice
1.25 liters
chicken stock
100 g greens beans, cut into 4 cm lengths
1
red pepper, cut into thin strips
1 cup
peas
Method :
Cut the squid hoods into thick slices of
about half cm. Use a small bowl to soak the saffron threads in 2
tablespoons of boiling water for 15 minutes. Use a sharp kitchen knife
to score a cross at the base of each tomato and place in a heatproof
bowl. Cover with boiling water and leave for 2 minutes. Plunge into cold
water to stop the cooking. Peel the tomato skin away from the cross. Cut
the tomatoes in half horiontally, removing the seeds with a teaspoon and
chopping the flesh.
Heat a heavy-based pan with 1 tablespoon
of oil and add the chorizo slices. Cook over moderate heat for 5
minutes, or until the chorizo slices turned brown. Drain on paper towel.
Add the chicken pieces to the pan and cook for 5 minutes or until
golden. Drain on paper towels. Add the pork and cook for 3 minutes or
until brown and also drain on paper towesls.
Heat the remaining oil in the pan. Add the
onion, saffron, garlic and soaking liquid, and turmeric. Cook over
moderate heat for 3 minutes or until the onion is golden. Add in the
tomatoes and cook for 3minutes or until the tomatoes are soft. Add the
rice and stir for 5 minutes. By then the rice should be translucent. Add
the stock and bring to the boil, cover with a lid and simmer for 10
minutes. Add the chicken pieces, and continue to cook for 20 minutes
with a cover. Add the pork, shrimps, mussles, squid, chorizo and
vegetables. Cover and cook for the last 10 minutes or until the liquid
is fully absorbed. Serve hot.
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