1 yellow onion
2 medium tomatoes
1 lb chicken
1 lb pork loin
1/2 lb squid
2 cups pearl rice
2 cups sticky rice
5 cups chicken broth
1 large pinch Saffron
1 teaspoon turmeric powder
1 lb raw mussels in shell
1 lb small clams
1 lb shrimp, medium - shell on
1 red pepper
1 10 oz. pkg frozen peas
Salt to taste
4 pcs egg, hard boiled and cut into 4
Cut chicken and pork into serving sizes.
Clean the squid and cut into rings.
Slice red pepper and chop onions and tomatoes, set aside.
Heat pan, saute the onions and tomatoes in the olive oil.
Add more olive oil as needed to prevent sticking.
Once the onions are translucent, add the chicken and cook, stirring constantly.
Add pork and squid and cook, stirring often.
Add rice and stir for 2-3 minutes to thoroughly coat the rice with oil and mix with the other ingredients.
Add saffron to the chicken broth and stir.
Pour broth into pan until pan contents are covered.
Spread ingredients evenly over bottom of pan.
Arrange mussels around outside edge of pan.
Place clams and shrimp distributing them around pan.
Add slices of pepper on top.
Allow to simmer, cooking rice. Add more broth if necessary.
When rice is almost cooked, sprinkle peas over the pan.
When rice is cooked, remove from heat and cover with aluminum foil.
Garnish with sliced egg and serve.