1. In a bowl, combine the first 7 ingredients. Set aside.
  2. In a saucepan, heat olive oil. Pan-fry prawns and squid. Remove from pan and set aside.
  3. Using the same pan, sear chicken and pork pieces. Remove from pan and set aside.
  4. Sauté chorizo, garlic, onions and bell peppers. Add tomato sauce, chicken stock and kasubha. Let boil. Remove from heat.
  5. Place rice in a rice cooker. Add prepared stock, pork and chicken. Mix well. Cook until rice is tender. Stir in peas, prawns and squid and adjust seasoning as needed. Transfer mixture to a paellera. Top with minced garlic, lemon and pimiento.

Makes 10 to 12 servings. 

Note/s: Sear  – to brown meat quickly by subjecting it to high heat on a frying pan, skillet or oven.