4 tbsp. olive oil
2 chopped onions
1 chopped bell pepper
1 lb. cubed pork
8 boneless chicken breasts
2 c. uncooked long grain rice
1 tsp. saffron
1/2 lb. salt pork
1 tbsp. capers
1 lg. lobster
1 dozen clams
1 sm. can artichoke hearts
1/2 tsp. coriander
Juice of 1 lemon
1/4 c. olive oil
2 tsp. salt
3 tbsp. parsley
1 lg. mashed tomato
1 tsp. oregano
Dash paprika
Pinch cumin
2 cloves pressed garlic
Pepper
2 slices chorizos
4 c. boiling chicken broth
1 lb. unpeeled shrimp, no heads
Sliced pimento
1 sm. can peas
Garlic
Parsley

Saute onions and bell pepper in olive oil. Remove. Brown seasoned pork and chicken. Remove. Add more olive oil to pan. Combine rice, saffron, coriander, salt, parsley, tomato, oregano. paprika, cumin, garlic, and pepper. Cook over high heat, stirring until rice is glazed. Turn into paella, pan, or casserole dish. Add pork, chicken, salt pork, chorizos, onions, bell pepper, and capers. Add boiling broth. Cover with foil and bake at 350 degrees for 1 hour. Meanwhile, steam shrimp, clams, and lobster. Also make mixture of olive oil, garlic, lemon juice, and parsley. After 1 hour remove from oven and reduce to 300 degrees. Add peas, shrimp, artichokes, and pimento. Taste for salt and add if needed. Sprinkle with olive oil mixture. Return to oven for 10 minutes, uncovered. Remove, garnish with lobster and clams.