INGREDIENTS:

Step 1:

• 50 gms shrimps
• 50 gms clam meat
• 50 gms squid
• 50 gms chicken breast
• 50 gms pork lomo
• 30 gms garlic
• 1 tbs Spanish paprika
• ¼ cup white wine
• 1 ½ cup chicken stock
• 1 cup tomato sauce
• 1 cup California rice
• 1 tsp annatto oil glaze
• Salt and pepper to taste

Step 2:

• 50 gms baby prawns
• 30 gms green peas
• 30 gms Chorizo de Bilbao
• 20 gms red and green bell pepper
• 1 hardboiled egg (for garnish)
• Sliced lemon (for garnish)

INSTRUCTIONS:

1. Sauté garlic, onion and annatto oil glaze in a medium sized paellera (about 10-12 inches in diameter).
2. Add all the ingredients including rice in step 1 and continue cooking for 3 minutes.
3. Add 1 ½ cup stock then simmer for 10- 15 minutes until the rice is cooked halfway.
4. Then put all the ingredients in step 2 and cover the paellera with foil.
5. Bake for another 10 -15 minutes at 180 degrees in the oven or until the rice is fully cooked.
6. Garnish with hardboiled egg and lemon wedges and serve