Arroz A La Valenciana

Season the meat of chicken and pork with salt and pepper and fry in hot shortening until slightly brown. In a deeper vessel, heat the shortening and fry, in the order given, the garlic, onions and tomatoes. When brown add the potatoes, then the chicken, the pork and the chorizos. Mix well; cover the vessel and cook until the meat and potatoes are tender. Add water if necessary. Add the red pepper, sweet peas and olives. When the meat and vegetables are already well done, remove some of the stock from the meat and set aside. Add to the meat mixture the cooked Valencia rice, and mix thoroughly with the wooden spoon until well blended. Add enough stock to give it the desired flavor. Cook on low fire until mixture becomes quite dry. When serving, garnish top with sliced hard–boiled eggs, stuffed olives and pepper slices.