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( Submitted by Chiqui Collier, Cookery N'Orleans Restaurant )
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In a large electric skillet or possibly paella pan, brown the chicken pcs (which have been seasoned with salt and pepper) in a little oil.
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Remove from the pan.
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Add in the pork cubes to the drippinfs and brown for about 5 min.
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Remove from the pan.
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To the pan drippings (add in a little more oil if necessary) add in the onion, garlic, bell pepper, celery and carrot.
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Stir-fry for 2 min.
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Add in the peas, peeled shrimp, pimentos, capers, chicken, calamari and pork.
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Stir.
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In a separate pot, bring the 5 c. of water to a boil; stir in the bouillon cubes and saffron.
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Let it stand for 5 min till dissolved.
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Gently stir the rice into the skillet mix.
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Slowly pour in sufficient of the bouillon mix to cover the rice and chicken pcs.
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Cover and cook over low heat for about 20 min.
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Uncover and decoaratively arrange the egg slices and raw unpeeled shrimp on the top.
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(Add in more broth as necessary to keep the rice moist.
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Cover and steam for another 10 min till the shrimp are cooked and the rice is tender.
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(Paella should be moist but not wet!)
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Place the pan on a warm pad on the serving table and let everyone help themselves.
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Serve with a mixed green salad, red ripe tomatoes and some French bread.
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Also mix up a pitcher of Sangria and enjoy!
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Serves: 12.
