Skinless chicken parts (in this case drumsticks) and diced pork loin - both seasoned with paprika and salt - fried on medium heat in olive oil until there's some color. Put aside for later.
In same oil I fried a bit of bacon on low heat and put it aside for later.
Here is the rice - Spanish arroz bomba. A round grain rice considerably less starchy than sushi or risotto rice. Perfect for paella.
Homemade chicken stock.
Sweated red onions, garlic and a bit of salt and pepper for two minutes.
Added concentrated tomato puree and the rice and toasted it for another 2 minutes.
In goes the a dash of dry sherry, the chicken stock, safron and some peas. Actually the recipe calls for string beans but I didn't get any so I used peas.
In goes the pork, chicken and bacon bits again. From now I don't stir anymore.
The pan didn't come with a lid, hence the tin foil. Also to make sure aliens don't steak mah food.
After like 15 minutes I added a few mussels ...
... red bell peppers, prawns and some more mussels (New Zealand green-lipped mussel) just for the looks. And some more safron.
After letting it simmer covered for another 20 minutes (and let it rest for like 5 minutes) here's the finished product. Served with lemon wedges.
Next time I'll put the pan into the oven to get some more even heat. Being a large pan the rice in the middle was already turning mushy while the rice at the rim was still a bit hard. But yummy nevertheless.
