Paella

Ingredients

• 1 14 lb chicken cutlets
• 1 14 lb pork chops
• 12 lb medium scallops
• 12 lb large shrimp
• 1 medium Spanish onion
• 1 10 oz pkg frozen peas
• 3 c Goya Blue Rose rice a short grain rice
• 6 c water
• 6 packets Herb-Ox instant chicken broth 15 oz box
• 12 grams saffron about 1 palmful 65 strands
• 1 4 oz jar pimentos or roasted red peppers

Directions

1. Debone pork
2. Cut up chicken and pork into mouth-sized pieces Preheat a large skillet or paella pan with 14-inch coating of olive oil medium flame
3. Toss in chicken and pork cook evenly Chop onion into small pieces and add to meat
4. Cook with cover on for 20 to 30 minutes low flame