Paella

Utensils: Electric Skillet or Large Skillet or Paella Pan and a 2qt Saucepan

1 Chicken cut up (Or 4 thighs -and legs)
1 tbsp of Darn Good Seasoning
1 lb Lean pork cut into 1-inch -cubes

1 med. Onion minced     
2 cloves garlic minced

1/2 lg Bell pepper –cut into strips
1 lg Carrot
1 Stalk celery
1 cup Frozen green peas
1 1/2 lb Peeled shrimp
1 3/4 oz Jar sliced pimento
2 tsp. Capers with juice     
4 oz Jar pimento-stiffed green -olives

1/2 lb Calamari (squid) cleaned -and sliced     
5 c Water

4 Chicken bouillon cubes     
1 tsp. Saffron threads

2 1/2 cup Uncle Ben's (c) rice -uncooked     
3 Hard boiled eggs sliced

1/2 lb Unpeeled shrimp (heads on)
Oil for frying

In a large electric skillet brown the chicken pieces (that have been seasoned with Darn Good Seasoning) in a little oil at 350 degrees. Remove from the pan. Add the pork cubes to the drippings 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. 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. 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 (175 degrees) for about 20 minutes. Uncover and decoratively arrange the egg slices and raw unpeeled shrimp on the top. (Add more broth as necessary to keep the rice moist. Cover and steam for another 10 minutes until the shrimp are cooked and the rice is tender. (Paella should be moist but not wet!)