Ingredients Jump to Instructions ↓

  1. 1 Chicken, cut up (Or 4 thighs and legs)

  2. Salt and pepper to thaste

  3. 1 pounds Lean pork, cut into 1-inch cubes

  4. 1 medium Onion, minced

  5. 2 Toes garlic, minced

  6. Cut into 1 1/2 inch julliene strips:

  7. large Bell pepper

  8. 1 large Carrot

  9. 1 Stalk celery

  10. 1 cup Frozen green peas

  11. 1 1/2 pounds Peeled shrimp

  12. 1 3/4 ounce Jar sliced pimento

  13. 2 teaspoons Capers, with juice

  14. 4 ounces Jar pimento-stiffed green olives

  15. pounds Calamari (squid), cleaned and sliced

  16. 5 cups Water

  17. 4 Chicken bouillon cubes

  18. 1 teaspoon Saffron threads

  19. 2 1/2 cup Uncle Ben's (c) rice, uncooked

  20. 3 Hard boiled eggs, sliced

  21. pounds Unpeeled shrimp (heads on)

  22. Oil for frying

Instructions Jump to Ingredients ↑

  1. { Submitted by Chiqui Collier, Cookery N'Orleans Restaurant } In a large electric skillet or paella pan, brown the chicken pieces (that have been seasoned with salt and pepper) in a little oil.

  2. 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 onion, garlic, bell pepper, celery and carrot. Stir-fry for 2 minutes.

  3. 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.

  4. 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 decoaratively arrange the egg slices and raw unpeeled shrimp on the top. (Add more broth as necessary to keep the rice moist.

  5. 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.

  6. Serve with a mixed green salad, red ripe tomatoes and some French bread. Also mix up a pitcher of Sangria and enjoy! Serves: 12.

  7. [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]

  8. Posted by Fred Peters


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