Paella - Philippine Style

Ingredients:

1 2-pound fryer chicken, cut into pieces
1 2-pound pork tenderloin
1 pound large shrimps
salt and pepper to taste
3 large crabs
20 fresh littleneck clams
6 cups water
1/2 cup olive oil
1/2 teaspoon paprika
2 tablespoons chopped garlic
1/4 cup chopped onion
2 chorizos de Bilbao or pepperonis, sliced thin
3 cups raw rice (glutinous or sticky rice if available)
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)
1 cup frozen peas
2 pieces pimento cut into 1-inch squares
2 hard-boiled eggs

Preparation:

Cut chicken and pork into 1-1/2 inch 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 6 cups water until they open. Remove empty top shells and set aside. Reserve 6 cups clam broth.
Preheat oven to 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 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.