Philippine Rice with Chicken and Seafood

Ingredients:

500 g Medium raw prawns

500 g Mussels

200 g Squid hoods

1/4 teaspoon Saffron threads

4 large Tomatoes

3 tablespoons Cooking oil

2 Chorizo sausages, thickly sliced

500 g Chicken pieces

300 g Pork fillet, thickly sliced

4 cloves Garlic, crushed

2 Spanish onions, chopped

1/4 teaspoon Ground turmeric

2 cups Short-grain rice

1.25 liters Chicken stock

125 g Green beans, cut into 4cm lengths

1 Red pepper (capsicum), cut into thin strips

1 cup Peas

Cooking Instructions:

Peel and de-vein the prawns, leaving the tails intact. Scrub the mussels thoroughly and remove the beards. Cut the squid hoods into 1/2 cm thick slices. Soak the saffron threads in 2 tablespoons boiling water for 15 minutes. Score a cross in the base of each tomato, place in a heatproof bowl, cover with boiling water and leave for 2 minutes. Plunge into cold water and then peel the skin away from the cross. Cut the tomatoes in half horizontally, scoop out the seeds with a teaspoon and chop the flesh. Heat 1 tablespoon oil in a large, heavy-based pan; add the chorizo slices and cook over medium heat for 5 minutes, or until browned. Drain on paper towels. Add the chicken pieces to the pan and cook for 5 minutes, or until golden, turning once. Drain on paper towels. Add the pork to the pan and cook for 3 minutes, or until browned, turning once. Drain on paper towels. Heat the remaining oil in the pan; add the garlic, onion, saffron and soaking liquid and turmeric, and cook over medium heat for 3 minutes or until the onion is golden. Add the tomatoes and cook for 3 minutes or until soft. Add the rice and stir for 5 minutes, or until the rice is translucent. Stir in the stock and bring to the boil; cover and simmer for 10 minutes. Add the chicken pieces to the pan, cover and continue cooking for 20 minutes. Add the pork, prawns, mussels, squid, chorizo and vegetables. Cover and cook for 10 minutes or until the liquid is absorbed. Serve.

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