Amount
Ingredient
Preparation



3
pounds
chicken pieces

1 small chicken cut up or 4 thighs and legs



1
x
salt and black pepper

to taste



1
pound
pork loin chops

cut into 1 inch cubes



1
medium
onion

minced



2
cloves
garlic

minced



1/2
large
sweet bell pepper

cut into strips



1
large
carrot





1
Stalk
celery





1
cup
peas

frozen



1 1/2
pounds
shrimp

peeled and cleaned



3/4
ounces
pimiento strips





2
teaspoons
capers

with juice



4
ounces
pimiento stuffed green olives





1/2
pound
squid

calamari, cleaned, sliced



5
cups
water





4
each
chicken bouillon cubes





1
teaspoon
saffron threads





2 1/2
cups
rice, converted





3
large
eggs

hard-boiled and sliced



1/2
pound
shrimp

unpeeled with heads on

 In a large electric skillet or paella pan, brown the chicken pieces (that have been seasoned with salt and pepper) in a little oil.

Remove from the pan.

Add the pork cubes to the drippings and brown for about 5 minutes.

Remove from the pan.  To the pan drippings (add a little more oil if necessary) add the onion, garlic, bell pepper, celery and carrot.

Stir-fry for 2 minutes. Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and pork. Stir.  

In a separate pot, bring the 5 cups of water to a boil; stir in the bouillon cubes and saffron.

Let it stand for 5 minutes until dissolved.

Gently stir the rice into the skillet mixture.

Slowly pour in enough of the bouillon mixture to cover the rice and chicken pieces.

Cover and cook over low heat for about 2 minutes.

Uncover and decoaratively arrange the egg slices and raw unpeeled shrimp on the top.

(Add more broth as necessary to keep the rice moist.

Cover and steam for another 1 minutes until the shrimp are cooked and the rice is tender.

(Paella should be moist but not wet!)  Place the pan on a hot pad on the serving table and let everyone help themselves.

Serve with a mixed green salad, red ripe tomatoes and some French bread.

Also mix up a pitcher of Sangria and enjoy!