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1
Cut and fry the chicken well.
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2
Make a sauce with 1 1/2 onions chopped, 1 1/2 green peppers chopped and 1 1/2 tomatoes cut up.
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3
Add 1 cup water.
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4
Cook on a low heat.
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5
Separately, fry the sausages in small pieces and do the same with the pork chops.
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6
Boil the lobsters and shrimp and peel them.
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7
Clean and slice clams and squid.
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8
Make a sauce with 1 1/2 onions, 1 1/2 green pepper, 1 1/2 tomatoes and liquid from the peas.
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9
Separate the meat from the bones of all the meat and cook the clams with scallions and parsley.
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10
Wash the rice well (3 times) and in a large, deep pot, put 6 tablespoons oil and fry the rice.
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11
Add the liquid the seafoods were cooked in (about 5 cups).
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12
Add sausage, boneless chicken and pork with its sauce, whole shrimp, lobster sliced into small pieces, clams and squid and mussels in their sauce.
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13
Also add sauce made with the remaining onion, scallion, finely chopped green pepper, tomato paste and tomato sauce.
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14
Add the peas and olives.
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15
Cook at a high heat for 10 minutes; then cover pot and cook at a low heat for 45 minutes.
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16
When ready to serve, decorate with strips of green pepper and olives.
