Paella Barcelonesa


2 cups chicken
1/2 lb white fish
1 medium onion
2 medium tomatoes
2 cloves garlic
1 green pepper
2 doz cleaned mussels
1/2 lb shrimp
8 cups water
3/4 cup olive oil
1/2 lb pork tenderloin
6 chorizos
1 teaspoon paprika
1/2 cup peas
dash saffron
3 cups rice
salt to taste

Cut all meats into small, bite-size pieces. Mince or dice all vegetables. Cook mussels and shrimp in water to cover until mussels open. Remove one shell from each mussel and set aside. Boil 8 cups of water. Heat olive oil and fry chicken, pork and chorizo; remove when browned. Using the same oil, fry the onion until golden. Add tomatoes. When tomatoes are reduced, lower heat and add paprika, garlic and green pepper chunks. Mix and fry. When well cooked, add chicken, pork and chorizo back to the pan. Stir in the rice. Brown over medium heat while stirring, about 5 minutes. Add boiling water, peas, saffron, and salt to taste. Stir for the last time. Add shrimp and mussels without stirring. Cook at medium-high heat until liquid is absorbed, then simmer until rice is done, about 20 minutes.