Paella valenciana

Ingredients:• 30 grms. bacon macedon• 50 grms. brunoise white

onion• 30 grms. brunoise peeled

garlic• 100 nl. olive oil• 100 grms. chicken chunks• 100 grms. pork chunks• 150 ml. tomato sauce• 5 grms. paprika• 5 grms. saffron• 1 kg. calrose rice• 200 grms. squid rings• 10 pcs. mussels• 3 100-gram pcs. crabs cut

into 4• 10 pcs. clams• 10 pcs. shrimps with shell• 50 grms. red and green bell

pepper batonnets• 1 50-gram pc. chorizo de

bilbao• 50 grms. blanched and

frozen green peas• 2 pcs. hard-boiled eggs cut

into wedges• 2 pcs. lemon wedges• 10 pcs. asparagus spears• 10 grms. bouquet of parsley• 2 liters water• 200 grms. shrimp heads• 300 grms. chicken bones• 300 grms. fish bones• 300 grms. pork bones• 1 tspn. egg yellow food color• 300 grms. mirepoix

Cooking Instructions:1Over paella pan on open top

burner, put bacon and stir from time to time for 3 minutes. Then add in onion, garlic, olive oil.

2Sauté the chicken and pork. Add tomato sauce. Sprinkle with paprika, saffron, calrose rice. Then pour everything over the rice paella soup stock.

3  Allow to boil, then add the squid. Stir once then season with salt and pepper.

4  Reduce the flame, then arrange over the top of paella rice the mussels, clams, crabs, shrimps, red and green bell pepper, chorizo.

5Cover with wax paper; then cover again with aluminum foil. Oven bake at 400˚F from 30 to 45 minutes or until done.

6When done, garnish on top with hard-boiled egg, frozen peas, lemon or dayap, asparagus, bouquet of parsley.

 Before serving, drizzle with olive oil.