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Ingredients * 8 pieces chorizo bilbao (sliced)
* 20 pieces mussels
* 20 pieces clams
* ? kilo shrimps
* 2 pieces crabs
* 10 pieces bacon (sliced)
* 1-cup ham (cubed)
* 1-cup sweet green peas (cooked)
* 1 head of garlic (minced)
* 1 big onion (minced)
* ? cup olive oil
* 4 cups stock
* 2 cups long grain rice (soaked)
* Pinch of salt & pepper
* Pinch of saffron
* 20 pieces mussels
* 20 pieces clams
* ? kilo shrimps
* 2 pieces crabs
* 10 pieces bacon (sliced)
* 1-cup ham (cubed)
* 1-cup sweet green peas (cooked)
* 1 head of garlic (minced)
* 1 big onion (minced)
* ? cup olive oil
* 4 cups stock
* 2 cups long grain rice (soaked)
* Pinch of salt & pepper
* Pinch of saffron
Procedures# In a paellera, saut? garlic, onion, bacon, chorizo bilbao and ham in olive oil.
# Add in the saffron and stir.
# Put in the rice, stir, and slowly add in stock a little at a time keeping the boil at all times.
# Add in the sweet green peas.
# Season with salt and pepper and do not stir anymore, just make sure rice do dry up.
# When rice is almost cooked, add in all the seafood and cover to finish cooking.
# Add in the saffron and stir.
# Put in the rice, stir, and slowly add in stock a little at a time keeping the boil at all times.
# Add in the sweet green peas.
# Season with salt and pepper and do not stir anymore, just make sure rice do dry up.
# When rice is almost cooked, add in all the seafood and cover to finish cooking.
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