Filipino Rice Pan

Clean the mussels well under running water, remove beards, sort out already opened mussels. Cut the chicken pieces even smaller, salt and pepper to taste. Cut the pork into bite-sized pieces and season with a little salt and pepper as well. Cut the sausages into slices. Now heat some oil in a large pan and fry the chicken pieces, the pork and the longaniza slices one after the other until brown all around, lift them out and let them drain. Now soak the saffron threads in a little lukewarm water. Blanch the tomatoes briefly in boiling water, peel and cut into small cubes. Finely chop the shallots as well as the garlic. Drain the oil from the pan, wipe out the pan with kitchen paper and heat some fresh oil. Add the shallot cubes and saute slowly over low heat until soft and golden. Stir in the garlic and saute as well. Mix in paprika powder, stir briefly and add tomato paste and diced tomatoes. Bring to a boil, season with salt, pepper, chili and saffron, cover and simmer over relatively high heat until creamy. Now add the rice, stir briefly and pour in the hot soup. Bring to a boil and then add all the meat ingredients. Stir through, reduce heat to a minimum, cover with lid and gently steam for about 15 minutes. Meanwhile, stir from time to time. Now add the mussels together with the cooking

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