Party Paella

I made this delicious Paella last weekend. I was enjoying time in my typical....okay not typical...the best summer cottage in Finland. My families summer cottage. This Paella has everything you want. It's got pork, shrimps and chicken and all other yum yums.

about 6-12 chicken thighs/legs
100-200 grams if shrimp (just make sure they are not can or pre salted.
200 grams of pork belly sliced into slices
3 onions
5 garlic cloves and 8 for the marinade
parsley
5 dl risotto rice
1 l chicken stock
2 dl white wine
2 bell peppers (color doesn't matter in my opinion)
1 tsp of saffron
3 chili's on for paella and two for marinade
Olive oil for the cooking process for the marinade

Marinade all the protein. I used a simple marinade of olive oil (just enough that the protein is covered in it) Couple of thyme branches, garlic, chili and black pepper. DO NOT USE SALT. Salt will make the protein dry. Only use salt when you marinade for a shirt time. I evenly used abut 1 whole chili on the chicken and rest slit up among the pork and shrimp. Let them marinade for at least 5 hours. The more you let it marinade, the tastier it will get. A good hint I got while working as a trainee at a french Bistro in Helsinki. For every 12 h about 1 cm of the marinade will sink into the protein. Of course depends on the protein.

Slice the bell pepper and onions. Dice the garlic and chili. Saute the protein after the wait and season them with salt. Use the Paella pan. Remove the protein from the heat after that saute the onions, garlic and chili. wait until onions are golden brown. Add the riotous rice. Slowly add the chicken stock and by slowly I mean every 5 min about 2 dl. After the risotto starts being done add the proteins to the pan. finish up with saffron. Cut the parsley on top and serve.