1 lb. long grain rice
2 c. sofrito
1 lb. raw prawns, shelled, deveined and cut into 1/2 inch pieces
1 lb. rock lobster tails, or lobster meat, cut into 1/2 inch chunks
1 lb. green peas, shelled, or 10 oz. pkg. frozen peas
1 1/2 pt. chicken stock
1 tbsp. capers
3 oz. sm. pitted green olives
2 pimentos, cut in strips

Put the rice to soak for 30 minutes in 3/4 pint cold water. Heat the sofrito in a heavy casserole, stir in the prawns and lobster and cook, stirring from time to time, for 5 minutes. Drain the rice and add to the casserole with the peas and chicken stock, stir and cook, covered, at a gentle simmer until the rice is tender, about 20 minutes.

If using frozen peas, add according to package directions. Stir in the capers, olives and pimentos and cook just long enough to heat through. Serves 6.