Paella A La Valenciana

• 1/4 cup oil
• 1/4 kg pork
• 3 garlic cloves
• 1/2 chopped onion
• 1 tablespoon tomato puree
• 1/2 kg rice
• 1/2 kg shrimp, shelled
• 1/2 chicken
• 100 g chorizo sausage (spanish sausage)
• 3 green peppers, sliced
• 1 cup peas
• 1 bay leaf
• salt and pepper
• 1 liter water
• 2 links chopped pork sausage
• 1/2 cup squid, chopped
• 1/2 cup crawfish, chopped
• 3 artichoke hearts
• 1/4 kg cockles

1. boil the cockles until all the shells are opened, and keep the water.
2. Heat the oil and fry all the ingredients except the cockles and rice.
3. Add the rice and fry until it has absorbed all the moisture. add the water from the cockles and boil briskly until the rice thickens.
4. add the cockles.
5. place the pan on a hot plate and cook slowly until rice is tender.
6. allow to rest for 20 minutes before serving.

oil, pork, garlic, onion, tomato puree, rice, shrimp, chicken, chorizo sausage, green peppers, peas, bay leaf, salt, water, pork sausage, crawfish, hearts, cockles

Taken from www.food.com/recipe/paella-a-la-valenciana-171919 (may not work)