Seafood Paella or Spanish Rice

Ingredients:

1 tbsp Achiote Annatto seeds (Optional)
Mussels
Prawns
leg-quarter Chicken
Fresh vegetables (bak choy, sliced carrots, etc)
Diced onions
1 tsp chilli paste
1 tsp minced garlic
4 tbsp sofrito
salt & pepper to taste
3 cups long grain uncooked rice
2 1/2 cups water

Fresh Vegetables (choose minimum 3 types): Cut bak choy, sliced carrot, cut green beans, cauliflower, etc...
Equipments: large pan or rice cooker

Note:

• For this recipe, I used large pan.
• If you're using rice cooker, you have to pre-cook the other ingredients first then pour the cook ingredients into the rice cooker together with your cleaned/washed rice.

Methods:

1. Heat oil. Once hot, put the achiote into the pan. Let it sizzle make sure the oil does not turn black. If it does turn black, the whole oil cannot be used. The oil has to turn yellowish red, then throw the sizzled achiote but use the oil. (If not available just use normal oil)
   
2. Fry the chicken and set aside once fried.
3. Saute the onions, garlic, and sofrito until the onions softened. Then add the chilli paste and salt and pepper to taste.
4. Pour the shrimp/prawns and pour 1 cup of water into the pan. Cooked until the prawns turn pink.
5. Then pour the cleaned/washed mussels into the pan and add another 1 cup of water. Stir gently for few seconds.
6. Add the vegetables and stir the mixture gently for a few seconds.
7. Then add the washed/cleaned rice into the pan and pour the rest of the water into the pan. (If you want to get the yellowish color on the rice, add a little curry at step 4: if you don't have achiote.)
8. Cook at low heat for 30 minutes. Then fluff the rice gently.
9. Let it simmer for a few minutes. Finally add the fried chicken into the cooked rice mixture
   
10. Rice ready to eat once cool. Have a delicious meal. :)