Heat olive oil. Brown the seasoned pork tenderloin and chicken shank in it. Add garlic, onion and diced long grain rice and pecoroni and sauté. Add sambal and saffron oelek, mix well, extinguish with white wine. Add the stock, bring to the boil and place in the oven at 200° Celsius for fifteen minutes with the lid closed.
Add the diced baudroie and the deveined crab tails, mix neatly with the long grain rice. Put the whole scampi on top and put everything together in oven for another five min with the lid closed. Score the scampi, offer the paella on a gratin dish.
Put garnish on top and make it hot again in the oven, place on the table on the spot.
Tip: It is best to use your favorite ham – then your dish will taste twice as good!
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