Holiday Paella recipe

1/2 k large tahong
1/2 k crab
4 cups water
350g chicken breast, cut up then seasoned with 1/2 tsp fine salt or 1/2 tbsp rock salt
8 cloves garlic, crushed
1 large 75g onion, sliced
100g sweet ham, cut into squares
2 chorizo de bilbao, sliced
2 cups rice, washed once
1 pouch 250g DEL MONTE tomato sauce
1 tsp paprika
1 tbsp kasubha or saffron
1 laurel leaf
1/4 cup pitted green olives, each cut into 4 wedges
1/4 k shrimps
1/2 cup cooked or frozen peas
1 large 75g red bell pepper, cut into strips

Simmer tahong and crabs in water and 3/4 tsp fine salt or 3/4 tbsp rock salt until cooked. Drain. Reserve 3-1/2 cups broth. Remove half shell of tahong. Cut each crab into 2 pcs. Set aside

Fry chicken in a non-stick casserole with 3 tbsp oil until cooked. Set aside. In the same oil, saute garlic, onion, ham, chorizo and rice. Cook for 3 min. Add tomato sauce, broth, paprika, kasubha, laurel, olives, salt and pepper to taste. Cover until rice is almost cooked.

Arrange shrimps on top of rice, then add the rest of the ingredients. Cook for 10 min or until shrimps are cooked. Arrange on a platter.

10 servings