Boil the pork, chicken and shrimp to 6 cups of water together with onions, bayleaf and peppercorns, add a teaspoon of salt.
Once the pork, chicken and shrimp are cook, separate the stock and set aside.
Slice pork and chicken to bite sizes, remove the shell of the shrimp, set aside.
Mix glutinous rice with white rice then boil the rice mixture with 3 1/2 cups of pork, chicken and shrimp stock, add the saffron. Stir once in a while to prevent burning.
Fry the chorizo Bilbao, separate then on the same oil fry Pork liver, set aside.
In a hot oil, Saute garlic, and the remaining onions. Season with salt and pepper. Add the cooked pork meat, chicken, shrimp, bell pepper, green peas and simmer for a few minutes.
Add the cooked rice mixture; blend well, then add the rest of the ingredients and combine lightly.
Arrange on a platter and garnish with sliced hard-boiled eggs, strips of parsley or onion leaves.
Good for 10 persons.