.::Philippine Style Paella (12-15 Servings)::.

INGREDIENTS:
1 2-pound fryer chicken, cut into pieces 1 2-pound pork tenderloin
1 pound large shrimp salt and pepper to taste
1/2 tsp paprika 2 tbl chopped garlic
1/4 cup chopped onion 1/2 cup tomato sauce
2 pieces pimento cut into 1-inch squares 2 hard-boiled eggs
2 chorizo de Bilbao or pepperoni, sliced thin 3 large crabs
1 green bell pepper, sliced into 1-inch pieces 20 fresh littleneck clams
3 cups raw rice (glutinous or sticky rice if available) 6 cups water
1 small bay leaf 1/2 cup olive oil
1/4 tsp saffron mixed with 1 tsp water (optional) 1 cup frozen peas

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