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1
In a large electric skillet or paella pan, brown the chicken pieces (that have been seasoned with salt and pepper) in a little oil.
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2
Remove from the pan.
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3
Add the pork cubes to the drippings and brown for about 5 minutes.
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4
Remove from the pan.
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5
To the pan drippings (add a little more oil if necessary) add the onion, garlic, bell pepper, celery and carrot.
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6
Stir-fry for 2 minutes.
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7
Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and pork.
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8
Stir.
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9
In a separate pot, bring the 5 cups of water to a boil; stir in the bouillon cubes and saffron.
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10
Let it stand for 5 minutes until dissolved.
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11
Gently stir the rice into the skillet mixture.
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12
Slowly pour in enough of the bouillon mixture to cover the rice and chicken pieces.
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13
Cover and cook over low heat for about 20 minutes.
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14
Uncover and decoaratively arrange the egg slices and raw unpeeled shrimp on the top.
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15
(Add more broth as necessary to keep the rice moist.
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16
Cover and steam for another 10 minutes until the shrimp are cooked and the rice is tender.
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17
(Paella should be moist but not wet!)
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18
Place the pan on a hot pad on the serving table and let everyone help themselves.
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19
Serve with a mixed green salad, red ripe tomatoes and some French bread.
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20
Also mix up a pitcher of Sangria and enjoy!
