Paella With Chicken, Calamari and Pork

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A fun large dish for family or guests. 
  • PrepN/A |
  • TotalN/A |
  • Serves 12


    • 1 chicken cut up (or 4 thighs and legs)
    • salt and pepper to taste
    • 1 lb lean pork, cut into 1-inch cubes
    • 1 md onion, minced
    • 2 cloves garlic, minced
    • 1/2 lg bell pepper cut into 1 1/2' julienne strips
    • 1 lg carrot cut into 1 1/2' julienne strips
    • 1 stalk celery  cut into 1 1/2' julienne strips
    • 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 olives
    • 1/2 lb calamari cleaned and sliced
    • 5 c water
    • 4 chicken bouillon cubes
    • 1 ts saffron threads
    • 2 1/2 c Unle Ben's rie, unooked
    • 3 hard boiled eggs, 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)  Allow guests to serve themselves.
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