|Small green peas (cooked), sliced pimentos
or roasted red peppers, and asparagus spears for garnish. Pour
oil in heavy, shallow casserole. Add onion and green pepper and sauté
until limp but not brown. Add tomatoes, garlic, and bay leaf. Cook for
5 minutes. Add pork and chicken and sauté until tender, stirring
to prevent sticking or burning. Add seafood and stock. When
this mixture boils, add rice, salt, and saffron. Stir. Bring to a boil,
cover, and bake in oven at 350º for 20 minutes. When ready to serve,
sprinkle with wine and garnish with peas, asparagus, and pimentos.
NOTES : Can substitute the Blue Crabs with Stone Crab
Claws and use Seafood broth instead of chicken broth.