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Method :
Disjoint the chicken and crabs. Boil the clams until the shells open.
Cut the ham into strips and slice the sausage diagonally.
Slice the onion, crush the garlic and cut the red pepper into julienne
strips. Heat one third of the oil in a large pan and saute the onion,
red pepper and half the garlic for 3-4 minutes.
Add the chicken, ham and sausage and continue to cook over a medium heat
until the meat is well browned. Pour in 200ml of cold water, bring to
the boil and allow to simmer gently for 15 minutes.
Meanwhile in a paella pan, or large shallow casserole dish, heat the
remaining olive oil and saute the remaining garlic until it is golden
and crispy, then add the rice and cook for 3 minutes, stirring
continuously.
Add the crab, clams, tomato sauce, stock and saffron powder, stir to
blend thoroughly and bring to the boil. Allow to boil for 3 minutes, add
the chicken and other ingredients from the original pan and continue to
cook until everything is tender and the stock has almost completely been
absorbed.
Finally add the peas, place in a pre-heated moderately hot oven and bake
for 20 minutes. To serve, garnish with hard boiled eggs, lemon wedges
and sprigs of parsley.
Serves 4
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