|Olive oil/Salad oil||4 Tablespoon|
|Onions||4 Large, chopped|
|Lean boneless pork||1 Pound, cut into 3/4 inch cubes|
|Broiler fryer chicken||3 Pound, cut into 2 inch pieces|
|Chorizos||6 Ounce, casing removed (2 Medium Sized Ones, Mildly Seasoned)|
|Tomato||1 Large, peeled, seeded and diced|
|Uncooked long grain rice||1 1⁄2 Cup (24 tbs)|
|Chicken broth||6 Cup (96 tbs) (Canned/Freshly Made)|
|Large shrimp||1 1⁄2 Pound, deveined and unshelled|
|Rock lobster tails||2 Pound, split lengthwise (4 Small Sized Ones, 1/2 Pound Each)|
|Canned pimientos||4 Ounce, thickly sliced (1 Can)|
|Minced parsley||1⁄2 Cup (8 tbs)|
Heat 2 tablespoons of the oil in a very wide frying pan (or 2 regular-sized pans) and add onions; cook over high heat, stirring, until soft and lightly browned.
Push onions to one side of the pan.
Sprinkle pork and chicken with about 1 1/2 teaspoons of salt.
Brown pork on all sides over high heat, then push to one side of the pan.
Scrape free the accumulating browned particles continuously.
Add chicken to pan, a few pieces at a time to avoid crowding, and as pieces become well browned remove to a small bowl.
Pour remaining oil into pan if needed.
Crumble chorizos in pan, add tomato and rice, and continue cooking over high heat, stirring, until rice is lightly toasted.
Return chicken and pork to cooked mixture.
(At this point you can cool the mixture and refrigerate, covered, overnight.
Reheat to use.) Mix 4 cups of the chicken broth and saffron into the hot rice mixture.
Cook rapidly, stirring, for 10 minutes.
Then add the shrimp and lobster (thawed if frozen) and an additional 1 1/2 cups broth.
Cook rapidly, uncovered and stirring frequently, for about 20 minutes more or until rice is tender (add more broth if needed to prevent sticking).
Carefully fold in pimiento, 1/2 cup parsley, and salt to taste.