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Title: Aunt Julia's Paella
Categories: Pork, Chicken, Shrimp, Squid, Spanish
Yield: 12 Servings

1 Chicken; cut up -OR-
4 Thighs and legs
Salt and pepper; to thaste
1 lb Lean pork; cubed 1"
1 md Onion; minced
2 cl Garlic; minced
1/2 lg Bell pepper;
- julienned 1-1/2"
1 lg Carrot
1 Celery rib
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, sliced
5 c Water
4 Chicken bouillon cubes
1 ts Saffron threads
2 1/2 c Uncle Ben's (c) rice;
- uncooked
3 Eggs; hard boiled, sliced
1/2 lb Unpeeled shrimp; heads on
Oil; for frying

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 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 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! 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!

Recipe by Chiqui Collier, Cookery N'Orleans Restaurant

Recipe FROM: The Legends of Louisiana Cookbook by Sheila Ainbinder

Posted by: Fred Peters

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