* 45 ml Olive oil
* 1 kg Potatoes, peeled and cut into slices
* 2 large Carrots, peeled and sliced
* 2 large Onions, peeled and sliced
* Garlic to taste, Diced - we used 2 bulbs
* 1 kg in total of Chicken breast, Pork tenderloin and Shoulder of Lamb
* 1 Red pepper, chopped
* 1 teaspoon Cumin seeds
* 2 tablespoons sweet Smoked paprika (Pimentón de la Vera), or to taste
* A few saffron strands, crushed with a pestle and mortar
* 1 large Tomato, skinned
* 1.3 lites (approx) Stock or water
* 200 g Long grain rice
* 1 tablespoon Breadcrumbs
* 40 g Ground almonds
* 125 ml manzanilla or very Dry sherry
* Seasoning
* 2 Eggs, hard-boiled and cut into slices
* Parsley, chopped

===Method===
* Heat the Oil in a large deep pan and Saute the Potatoes and Carrots until they are golden.
* Remove them from the pan and reserve.
* Fry the Onions and Garlic in the same pan until soft, then add the Meats.
* Cook until the Meats are sealed.
* Add the Pepper and cook for a minute or so then stir in the Cumin, Paprika and saffron, cooking for a further 30 seconds.
* Mix in the Tomato, and return the Potatoes and Carrots to the pan and add enough hot Stock or water to cover.
* Add more Stock or water as needed throughout the cooking process.
* Bring to the Boil and Simmer until about 15 minutes before you think the Meat will be done, then add the Rice, Breadcrumbs, Almonds and Sherry.
* Cover and cook for a further 15 minutes.
* Check seasoning and serve, garnished with the Egg slices and Parsley.

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