Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Chicken, cut up (Or 4 thighs 1 3/4 oz Jar sliced pimento
-and legs) 2 ts Capers, with juice
Salt and pepper to thaste 4 oz Jar pimento-stiffed green
1 lb Lean pork, cut into 1-inch -olives
-cubes 1/2 lb Calamari (squid), cleaned
1 md Onion, minced -and sliced
2 Toes garlic, minced 5 c Water
Cut into 1 1/2 inch julliene 4 Chicken bouillon cubes
-strips: 1 ts Saffron threads
1/2 lg Bell pepper 2 1/2 c Uncle Ben's (c) rice,
1 lg Carrot -uncooked
1 Stalk celery 3 Hard boiled eggs, sliced
1 c Frozen green peas 1/2 lb Unpeeled shrimp (heads on)
1 1/2 lb Peeled shrimp Oil for frying

{ 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.
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.

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 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.

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.

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

Serves: 12.

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

Posted by Fred Peters

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