Spanish: Paella 38 by Recipe Cottage

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	Paella 38

		Paella Serving Size : 6 1 chicken, cut up (Or 4 thighs legs) salt and pepper to taste 1 pound lean pork, cut into 1-inch 1 medium onion, minced 2 cloves garlic, minced 1/2 large bell pepper Cut into 1 1/2 inch julienne strips: 1 large carrot 1 stalk celery 1 cup frozen green peas 1 1/2 pounds peeled shrimp 1 3/4 ounces jar sliced pimento 2 teaspoons capers with juice 4 ounce jar pimento-stuffed green olives 1/2 pound calamari (squid), cleaned sliced 5 cups water 4 chicken bouillon cubes 1 teaspoon saffron threads 2 1/2 cups Uncle Ben's converted rice, uncooked 3 hard boiled eggs, sliced 1/2 pound unpeeled shrimp (heads on) oil for frying 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 20 minutes. Uncover and decoratively 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 10 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!