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900 gm (2 lb) fryer chicken, cut into pieces   
900 gm (2 lb) pork tenderloin   
450 gm (1 lb) large shrimps
salt and pepper to taste   
3 large crabs   
20 fresh littleneck clams
1450 ml (6 cups) water   
120 ml (1/2 cup) olive oil   
1/2 teaspoon paprika
2 tablespoons chopped garlic   
60 ml (1/4 cup) chopped onion   
2 chorizos de Bilbao or pepperonis, sliced thin
3 cups raw rice (glutinous or sticky rice if available)   
120 ml (1/2 cup) tomato sauce   
1 small bay leaf
1 green bell pepper, sliced into 1-inch pieces   
1/4 teaspoon saffron mixed with 1 teaspoon water (optional)   
240 ml (1 cup) frozen peas
2 pieces pimento cut into 1-inch squares   
2 hard-boiled eggs   

Cut chicken and pork into 3 cm (1-1/2 in) pieces. Shell shrimps leaving tails; slit and remove black veins; dredge with salt and pepper.
Boil crabs and quarter. Crack shells of crab claws and set aside.
Boil clams in 1440 ml (6 cups) water until they open. Remove empty top shells and set aside. Reserve 1440 ml (6 cups) clam broth.
Preheat oven to 180 C. (350 F).
Heat olive oil in a large pan and add chicken, pork, paprika, garlic, onion and chorizo or pepperoni. Toss for a few minutes and add rice.

stir until rice is slightly brown.
Add tomato sauce, clam broth, bay leaf, salt and pepper and stir for a few minutes.
Add shrimps and bell peppers and saffron if used.
Bring to a boil.
Transfer to a serving casserole and bake covered at 180 C (350 F) for 30 minutes. Uncover the casserole and arrange clams, crabs, peas

and pimento on top.
Cover and cook for 5 minutes.
Decorate top with slices of hard-boiled eggs before serving.