Categories: Fish/sea, Spanish, Chorizo, Sausages 
      Yield: 8 servings 
  
      1    One and a half pound                     -sausage), sliced 
           -lobster, cooked                    1 oz Salt pork, finely chopped 
      1 lb Shrimp                              1    Onion, peeled and chopped 
      1    Dozen or more small clams           1    Green pepper, seeded and 
      1 qt Mussels                                  -chopped 
      1    One and a half pound chicken      1/2 ts Ground coriander 
      1 ts Oregano                             1 ts Capers 
      2    Peppercorns                         3 tb Tomato sauce 
      1    Clove garlic, peeled            2 1/4 c  Rice, washed and drained 
  1 1/2 ts Salt                                4 c  Boiling water 
      6 tb Olive oil                           1 ts Saffron 
      1 ts Vinegar                             1 cn Peas, drained 
      2 oz Ham, cut in thin strips             1 cn Pimientos 
      1    Chorizo (hot Spanish            
  
  Remove meat from the lobster. Shell and devein shrimp. Scrub mussels and 
  clams. Cut chicken into medium sized serving pieces. Combine oregano, 
  peppercorns, garlic, salt, two Tbsp of the olive oil and the vinegar and 
  mash with back of spoon or with a mortar. Rub chicken with the mixture. 
   
  Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly 
  over moderate het. Add ham, chorizo, salt pork, onion, green pepper, 
  coriander and capers. Cook ten minutes over low heat. Add tomato sauce and 
  rice and cook 5 minutes. Add boiling water, saffron and shrimp. Mix well 
  and cook rapidly, covered, until liquid is absorbed, about 20 minutes. With 
  a large spoon, turn rice from top to bottom. 
   
  Add lobster meat and peas; cover and cook 5 minutes longer. Steam mussels 
  and clams in a little water until their shells open. Heat the pimientos and 
  drain. Us the mussels, clams and pimientos as a garnish. 
   
  Yield: 6-8 servings