Paella Valencia - cooking recipe

Ingredients

3 oz. pork loin
3 oz. spicy chorizo sausage (1 link)
1 1/2 lb. skinless chicken breasts, cut into bite sizes
1 lb. Spanish mackerel
1 lb. squid
3 tsp. salt
fresh ground pepper
1/2 c. olive oil
1/2 c. finely chopped onions
1 tsp. finely chopped garlic
1 medium sweet green or red pepper, seeded, deribbed and cut into strips 1 1/2-inches long and 1/4-inch wide
1 large tomato, finely chopped
3 pkg. paella rice
7 1/2 c. boiling water
1 pkg. frozen peas
1 lemon, cut into 6 wedges

Preparation

Place the sausage in a 10-inch skillet and prick in 2 or 3 places.
Add enough cold water to cover completely and bring to a boil over high heat.
Then reduce the heat to low and simmer, uncovered, for 5 minutes.
Drain on paper towels and slice them into 1/4-inch rounds.