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1 1 1/2-pound lobster, cooked
1 pound shrimp
1 dozen or more small clams
1 quart mussels
1 one and a half pound chicken
1 tsp oregano
2 peppercorns
1 clove garlic, peeled
1 1/2 tsp salt
6 Tbsp olive oil
1 tsp vinegar
2 ounces ham, cut in thin strips
1 chorizo (hot Spanish sausage), sliced
1 ounce salt pork, finely chopped
1 onion, peeled and chopped
1 green pepper, seeded and chopped
1/2 tsp ground coriander
1 tsp capers
3 Tbsp tomato sauce
2 1/4 cups rice, washed and drained
4 cups boiling water
1 tsp saffron
1 can peas, drained
1 can pimientos

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 heat. 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

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