Paella ala Mexico
Brown chicken pieces quickly in oil in large frying pan; remove to a large, heavy, covered pot and drain all.
Pour 1/4 cup oil from frying pan; sauté onion, garlic until limp, add ham, tomatoes, saffron, several whole cloves, bay leaf, and rice.
Cook about 5 minutes, stirring constantly, pour mixture into pot with chicken; add salt, pepper, parsley, and boiling water, or bouillon.
Stir well, bring to boil the chicken and rice until they are tender, add the oil, then cover and cook over very low heat for about 40 minutes.
Let it simmering until all the liquid is completely absorbed and keep undisturbed during the whole cooking period.
Add shrimp during the last 15 minutes of cooking, spread over the top.
On the last 10 minutes, add the peas and lobster; just before serving add the pimiento strips.
Toward the end of cooking time, lift up rice to see if any water remains in the bottom of the pan; when all liquid has been absorbed, paella is ready.
Serve on a large platter; garnish with avocado slices and pimiento strips.
You can vary this procedure with cubed lamb, and chorizos (Spanish hot sausage) with 1/2 amount of the chicken.
Serve 8-10 people.
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