1/4 c. olive oil
2 cloves garlic
1 lg. tomato; peeled
1 bottle clam juice
1/2 c. dry white wine
16 sm. fresh clams
1 pkg. frozen baby peas
Lemon wedges
1 med. onion
1 1/2 c. uncooked rice
1/2 tsp. saffron
1 1/2 c. hot water
1/2 lb. slender asparagus spears
1 crab cooked and cracked
1 jar (2 oz.) sliced pimiento
Cilantro sprigs

Heat oil in a 4 1/2 quart sauce pan over medium heat. Add onion and garlic. Saute. Add rice until it is glazed. Add tomato, saffron and clam juice. In small saucepan, bring water and wine to a boil. Fill a medium saucepan 2/3 full of water, bring water to a boil. Add asparagus spears and boil 3 or 4 minutes. Drain well; set aside.

Arrange clams on top of rice mixture. Cover and steam until clams pop open. Preheat oven to 375 degrees. Transfer rice mixture and seafood to a large paella pan. Place crab or lobster tails, peas, asparagus, and pimiento over rice. Cover and heat 15 minutes. Garnish with lemon and cilantro.