2 1/2 - 3 lb. chicken, cut up
1/2 c. olive oil (cannot be substituted)
2 med. chopped onions (white)
2 c. regular or long grain uncooked rice
4 c. chicken broth (I briefly boil the chicken with spices & save the broth, but chicken bouillon can be used to make broth)
2 tbsp. paprika
2 tbsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1/4-1/2 tsp. turmeric
1/8-1/4 tsp. saffron (if out of saffron, turmeric can be used but it is not the same)
2 c. cleaned shrimp, about 1 1/2 lbs. fresh or frozen
1 lb. fish fillets, cubed (any white fish, haddock, pike or cod), raw
3 or 4 sm. lobster tails, briefly cooked, cleaned & cut up into bite size
1 (10 oz.) pkg. frozen green peas
1 (15 oz. or 2 - 6 oz.) cans artichoke hearts, marinated, drained
2 (4 oz.) cans pimientos, diced

I boil the chicken briefly with seasonings, salt, pepper, garlic salt and a little crushed red peppers. Drain the chicken and save the broth. On a big skillet put olive oil and heat, fry chicken until golden.

In a non-stick big pot, lightly saute onions, add raw rice, paprika, salt, pepper, cayenne pepper, saffron, turmeric, and chicken broth and mix well letting it cook at a medium heat, covered. About 20 minutes check the liquid content, if rice still feels hard and liquid is gone add more broth and cover to cook some more. When rice is done it should be fluffy and tender.

In a big pan mix rice, peas, artichoke hearts, drained pimientos, (stirring as you add), raw cubed fish, shrimp, lobster and the pieces of chicken. Cover and let it bake, covered for 1/2 hour at 250 to 300 degrees or until thoroughly hot, and fish and peas are cooked.

As you know sea food cooks quickly, so remember that when preparing shrimp and the lobster. Also you may want to bake just about 30 to 45 minutes prior to serving time so sea food maintains its form.

NOTE: Sometimes if I don't have artichoke hearts, I substitute with can asparagus or hearts of palm. The asparagus I just add, but the hearts of palm have to be cut up into small pieces.