2 lb. rice
2 sm. chickens
2 lbs. pork
1 lb. mussels
4 oz. sausages
1 lb. shrimp and clams
1 lb. onions
4 oz. ham
4 green peppers
1 lb. canned sweet peppers
1 1/2 lbs. tomatoes
3/4 c. olive oil
1/2 c. Crisco oil
10 cloves garlic
1 leaf rosebay (laurel)
Parsley, celery, salt, pepper, saffron

Cut each chicken in 8 pieces and season with salt, white pepper and lemon. Fry chicken in Crisco oil, but do not brown. Put chicken in pan and oil with pork in 1/2 liter of water or broth until soft.

Fry 4 cloves of garlic until brown and add fine chopped onions. Do not allow onions to change color. Cut peppers in squares and season with salt. Also, add peeled tomatoes without seeds, rosebay leaf, white pepper, a dash of sugar and heat all for a moment. Add mussels, clams, and peeled and well cleaned shrimps; season with salt and lemon.

Cut sausages and ham in squares and fry in the remaining Crisco oil on low heat. Do not allow to get hard. Put the pieces of chicken in a pan and add 1 1/2 cups of broth from the cooked chicken. Add 1 1/2 cups of chicken broth for each cup of rice. When boiling, add rice, crushed garlic and celery mixed with saffron and 1 teaspoon of salt.

Cook the Paella at high flame for 5 minutes and then lower the flame. Stir constantly to avoid sticking. When rice is dry, cover pan and put it in the oven at moderate heat for 15 minutes.

Garnish with strips of sweet peppers and put slices of lemon on the edges of the plate. Display shrimp in an artistic way and serve.