Paella - cooking recipe

Ingredients

1 1/4 lb. chicken cutlets
1 1/4 lb. pork chops
1/2 lb. medium scallops
1/2 lb. large shrimp
1 medium Spanish onion
1 (10 oz.) pkg. frozen peas
3 c. Goya Blue Rose rice (a short grain rice)
6 c. water
6 packets Herb-Ox instant chicken broth (1.5 oz. box)
1/2 grams saffron (about 1 palmful, 65 strands)
1 (4 oz.) jar pimentos or roasted red peppers

Preparation

Debone pork.
Cut up chicken and pork into mouth-sized pieces. Preheat a large skillet or paella pan with 1/4-inch coating of olive oil (medium flame).
Toss in chicken and pork; cook evenly. Chop onion into small pieces and add to meat.
Cook with cover on for 20 to 30 minutes (low flame).