Paella Valenciana - cooking recipe

Ingredients

2 1/2 kg pre- cooked long-grain rice
315 ml olive oil
315 ml cooking oil
1 1/4 kg pork (1/2 ribs y 1/2 tender loin)
1 1/4 kg chicken (legs & or or thighs, cut in half - 25 pieces cut into 50 halves)
1 1/4 kg breakfast sausage
1 1/4 kg large shelled prawns
1 1/4 kg shrimp (U26/30)
1 2/3 kg white clams
250 g chorizo sausages, sliced
2 1/2 kg tomatoes, peeled
100 g garlic cloves, peeled (25 pcs)
2 1/2 kg onions
500 g green beans, halved
500 g peas
2 1/2 g saffron, stigmas re-hydrated in 1/2 cup warm water
25 g paprika
125 g chicken stock powder
250 g red bell peppers, roasted
500 g green bell peppers, fresh

Preparation

Apart, boil seafood in plenty water.
Heat oils in Paella pan over gas or wood fire.
Fry pork & chicken, remove from pan.
Fry onions, then fry garlics.
Fry tomatoes, then green peppers, peas and green beans.
Add all remaining ingredients, except chorizo, and red peppers.
Add rice & water from sea food, test for salt.
Cover with a table cloth, and cook until rice is done.
Just before finishing cooking time, decorate with peppers & chorizo slices.
Enjoy with spanish red wine and white rolls on the side.