Paella

· 20-25 pc mussels · 1 c squid, sliced (or 5 pc medium squid) · 2 pc crabs · ½ c medium-size shrimps · ½ kg chicken breast, leg, gizzard, and liver · 3 tbsp chorizo fat · 2 tbsp oil · ¼ kg pork cut into 1-inch cubes · ½ c ham cut into 1-inch squares · 1 pc chorizo de bilbao, sliced · 1 clove garlic, crushed · 1 onion, chopped fine

· 1 c tomato sauce · 3 ½ c chicken broth · 2 c rice, washed · 1 pc red pepper, in strips · 10 pc string beans · 1 tsp soy sauce or patis · 2 tsp salt · 2 tsp monosodium glutamate · ¼ c sweet peas · 2 hard-boiled eggs · ½ c parsley

Steam mussles. Set aside 1 cup broth. Remove ink of squid. Slice and boil. Set aside. Boil crabs and shrimps together; set aside. Boil bony parts of chicken; set broth aside. Heat fat and oil in skillet. Fry chicken, pork, ham, and chorizo. Cook until half-done. Remove from skillet. Saute garlic, onion, and tomato sauce. Add chicken broth and rice. Mix well. When rice is half-done, add red pepper, string beans, mussles, squid, and other meats. Season with soy sauce, salt, andMSG. Cover tightly and cook without stirring until broth is absorbed. During last 5 minutes of cooking, put shrimps, crabs, and peas on top. Garnish with sliced eggs, strips of pepper, and parseley.