*  Exported from  MasterCook  *
                            Aunt Julia’s Paella
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pork/Ham                         Poultry
                 Fish/Sea                         Spanish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Chicken, Cut Up (Or 4 Thighs And Legs)
                         Salt And Pepper To Taste
    1       Lb           Lean Pork, Cut Into 1-Inch Cubes
    1       Md           Onion, minced
    2       Cloves       Garlic, Minced
      1/2  Lg            Bell Pepper Cut Into 1 1/2 Inch Jullienest
    1      Lg            Carrot Cut Into 1 1/2 Inch Jullienestrips:
    1                    Stalk Celery Cut Into 1 1/2 Inch Jullienes
    1      C             Frozen green peas
    1 1/2   Lb           Peeled shrimp
    1 3/4   Oz           Jar sliced pimento
    2       Ts           Capers, with juice
    4       Oz           Jar Pimento-Stuffed Green Olives
      1/2   Lb           Calamari (Squid), Cleaned And Sliced
    5      C             Water
    4                    Chicken bouillon cubes
    1      T             Saffron threads
    2 1/2   C            Uncle Ben’s (C) Rice Uncooked
    3                    Hard boiled eggs, sliced
      1/2   Lb           Unpeeled shrimp (heads on)
                         Oil for frying
   { Submitted by Chiqui Collier, Cookery N'Orleans Restaurant }
   In a large electric skillet or paella pan, brown the chicken pieces (that  ha
 ve been seasoned with salt and pepper) in a little oil. Remove from the  pan.  
 Add the pork cubes to the drippinfs and brown for about 5 minutes.  Remove from
  the pan.  To the pan drippings (add a little more oil if  necessary) add the o
 nion, garlic, bell pepper, celery and carrot.  Stir-fry  for 2 minutes.
   Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and pork.  S
 tir.  In a separate pot, bring the 5 cups of water to a boil; stir in the  boui
 llon 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 lo
 w heat for about 20 minutes. Uncover and decoaratively arrange the  egg slices 
 and raw unpeeled shrimp on the top. (Add more broth as necessary  to keep the r
 ice moist.
   Cover and steam for another 10 minutes until the shrimp are cooked and the  r
 ice 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.  Als
 o mix up a pitcher of Sangria and enjoy!
   Serves: 12.
   [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ] O
 riginally  Posted by Fred Peters
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