| 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 |
