|Bacon strips||4 , diced|
|Chorizo||1⁄2 Cup (8 tbs), rolled in small balls|
|Lean pork||1⁄2 Pound, cubed|
|Chicken breasts||2 , cubed|
|Ham||1⁄2 Cup (8 tbs), cubed|
|Celery stalks||3 , chopped|
|Artichoke hearts||8 , halved|
|Tomatoes||2 Large, peeled and quartered|
|Garlic||3 Clove (15 gm)|
|Canned chipotle chili||3|
|Onion||1⁄2 , chopped|
|Uncooked long grain white rice||2 Cup (32 tbs)|
|Boiling water||4 Cup (64 tbs)|
|Clams in shell||8|
|Crab||1⁄2 Cup (8 tbs)|
|Raw shrimp||1⁄2 Pound, peeled and deveined|
|Mussels in shells||8|
|Hard cooked eggs||4 , halved (For Garnish)|
|Sliced ripe olives||1⁄3 Cup (5.33 tbs) (For Garnish)|
|Chopped parsley||1⁄2 Cup (8 tbs) (For Garnish)|
In large skillet, brown the bacon and chorizo.
Remove to large dutch oven.
Discard all but 4 tablespoons of fat.
Add the pork, chicken, and ham and brown.
Then mix with the chorizo in dutch oven.
Saute the celery and artichoke hearts 5 minutes and add to pot.
In a blender, puree the tomatoes, garlic, chilies and onion.
Fry this mixture in the skillet for 5 minutes.
Pour over the meat and vegetables.
Add the rice, boiling water and saffron.
Cover pot and steam over low heat for 30 minutes.
Add the seafood the last 5 minutes.
Arrange paella on a platter and garnish with eggs, olives and parsley.