Aunt julia's paella

1    chicken, cut up (Or 4 thighs
           -and legs)
           Salt and pepper to thaste
      1 lb Lean pork, cut into 1-inch
           -cubes
      1 md Onion, minced
      2    Toes garlic, minced
           Cut into 1 1/2 inch julliene
           -strips:
    1/2 lg Bell pepper
      1 lg Carrot
      1    Stalk celery
      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 (squid), cleaned
           -and sliced
      5 c  Water
      4    chicken bouillon cubes
      1 ts Saffron threads
  2 1/2 c  Uncle Ben's (c) rice,
           -uncooked
      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 drippinfs 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
  decoaratively 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!)  Place
  the pan on a hot pad on the serving table and let everyone help
  themselves.
  Serve with a mixed green salad, red ripe tomatoes and some French
  bread. Also mix up a pitcher of Sangria and enjoy!