1 piece large size roasted bell pepper, peeled, chopped
1 piece chorizo, sliced diagonally
1/2 head garlic, chopped
1 medium size onion, chopped
1 cup tomato sauce
1 tsp. paprika powder
1 tsp saffron (or turmeric powder)
1/2 cup cooking oil
salt and pepper
Lemon, wedges (garnish)
Slice pork and chicken meat into serving pieces. Season chicken and pork with a dash of paprika, salt and pepper. Let stand for 10-15 minutes.
In a pan heat oil over medium heat. Sauté chicken and pork until brown, drain from oil and set aside. Fry chorizo in the same pan until it brown, set aside.
In the same pan, sauté garlic and onion. Add tomato sauce, roasted bell pepper and 1/2 cup water. Then, season with salt and pepper to taste, stir cook until most of the liquid has evaporated and turn into an oily thick sauce.
Add 1 cup water and let it boil, then add rice, saffron and remaining paprika. Mix until rice and sauce are incorporated. Rice will turn into bright orange.
Then toss in pork, chicken and chorizo, keep stirring for another 2-3 minutes.
Transfer rice to rice cooker, add enough water. Cook until button pop up.
Halfway cooking, add and mix green peas and seafood cocktail.
Garnish rice with tahong, prawns, crab stick and bell pepper on top. Cover and let rice to finish cooking in the steam for 10 to 15 minutes.
Serve paella in a platter or aluminum pan, arrange meat and seafood on top, garnish with wedges of hard boiled eggs.