1/2 lb. pork shoulder cut into 2" cubes or 1/2 lb. smoked pork links, sliced
3 lbs. chicken, cut in serving pieces
1/4 c. olive or salad oil
2 tsp. salt
2 cloves garlic, halved
1 1/2 c. uncooked rice
1 lg. Spanish onion, chopped
1/2 tsp. saffron stamens
2 1/2 c. chicken stock or bouillon
1 lg. jar pimiento, chopped
1/4 tsp. pepper
1/4 tsp. tarragon, crushed
1/4 tsp. oregano
3/4 c. black olives, halved

Optional Ingredients: Clams, mussels, shrimp, scallops, artichoke hearts, mushrooms.

Brown pork and chicken in hot oil in large Dutch oven or heavy saucepan. Sprinkle with 1 teaspoon salt; add garlic. Cover and cook over low heat 30 minutes or until meat is tender. Remove meat and discard garlic. Cook rice and onion in drippings over low heat until golden, stirring frequently. Stir saffron into a little boiling water to bring out flavor. Combine with chicken stock, remaining salt, pepper, tarragon and oregano. Heat and pour over rice mixture. Cover and cook over low heat for 25 minutes. Gently mix in remaining optional ingredients, arranging shrimp, pimientos and olives on top.

If preparing a day ahead, at this point refrigerate. When ready to serve, place in baking dish, sprinkle with 1/2 cup chicken stock, mix in optional ingredients such as mushrooms, artichoke hearts, scallops and heat until rice is heated through (approximately 45 minutes to 1 hour). Then add shrimp or clams and cook until shrimp turns red, approximately 20 minutes.