Valencia-Style Rice (Arroz a la Valenciana)
Servings 6-8

1 2-1/2 to 3 pound chicken, cut into serving pieces
1/2 pound pork loin, cut into 1/2-inch strips 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup corn or vegetable oil
2 teaspoons anatto seeds or 1 teaspoon paprika
1 tablespoon finely minced garlic
1 cup chopped onion
1 cup tomato sauce
6 potatoes, peeled and quartered
2 pieces pepperoni, sliced into 1/8-inch-thick pieces
4 cups water
1/2 cup red bell peppers with the seeds removed and sliced lengthwise into 1/2-inch-wide strips 2 cups sweet peas
3 cups rice, boiled in 3 cups water and 2 cups coconut milk (available in Oriental Stores), or in 5 cups water
1/2 cup pimento-stuffed green olives
3 hard-boiled eggs, sliced crosswise

Season chicken and pork with salt and pepper. Fry in oil in a stockpot until brown. Set aside the chicken and pork pieces. In the same stockpot, fry the anatto seeds in the remaining oil to give a golden-orange color, then discard seeds. Saute garlic onion and tomato sauce until mixture has taken on a saucelike consistency. Add potatoes, pepperoni and 4 cups of water. Cover and bring to a boil. Stir and reduce heat to low. Add bell pepper and sweet peas. When the bell pepper and peas lose their crisptness, remove 1 cup of stock from the pot and set aside. Add cooked rice, fried pork and chicken to the stockpot. Mix thoroughly until well blended. Add reserved stock and cook uncovered over low heat until mixture becomes dry. Serve on a large platter and garnish with pimento-stuffed green olives and sliced hard-boiled eggs.