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3oz prosciutto
2 cans VIGO Callemari in Ink sauce (with olive oil)
2 cans VIGO or equiv chopped clams
1 can anchovies (pasted)
I can pickled mussels
1lb tiger shrimp or equiv (+ 1/2 lobster or whatever you fancy)

2 medium onions
1 large heaped teaspoon of minced garlic
2 tablespoons extra virgin olive oil
1/2 cup red dry wine
10oz bottle clam juice
1/2 teaspoon hot pepper seeds
1/2 level teaspoon of dried basil
3 - 4 rounded teaspoons of dried marjoram * (*very important)
6 oz jar of pimento (s)
1/4 teaspoon of black pepper
1/2 teaspoon salt
1 knorr Ham Stock cube

2 cups of small grain rice (not pearl rice)
3 cups water

Chop and saute onions for 4-5 minutes until translucent (not brown)
then add the garlic to roast a little Add finely cut prosciutto
and continue to saute for another 2-3 minutes Chop the calamari
into smaller pieces to spread throughout mix and add red wine and
clam juice Cook for additional minute or two then add the other
ingredients (except for the rice,3 cups of water and shrimp) When
everything is mixed in and cooking up a treat transfer the sauce
into a bakeware glass lasagne dish (about 14 x 10) and add rice
and water to it Cook for about 30 minutes then add the shrimp (place
on top in shells) Cook for another 10-12 minutes or until rice is
cooked and serve with sprig of fresh Cilantro or other grass

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