MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
       Title: Aunt Julia’s Paella
  Categories: Pork, Chicken, Shrimp, Squid, Spanish
       Yield: 6 servings
       1    Chicken, cut up (Or 4 thighs
            -and legs)
            Salt and pepper to thaste
       1 lb Lean pork, cut into 1-inch
       1 md Onion, minced
       2    Toes garlic, minced
            Cut into 1 1/2 inch julliene
     1/2 lg Bell pepper
       1 lg Carrot
       1    Stalk celery
       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-stiffed green
     1/2 lb Calamari (squid), cleaned
            -and sliced
       5 c  Water
       4    Chicken bouillon cubes
       1 ts Saffron threads
   2 1/2 c  Uncle Ben’s (c) rice,
       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 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
   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 ]=7F
   Posted by Fred Peters