1 chicken, cut up
1 lb. pork, cut into bite-size pieces
2 lbs. shrimp
1 lb. fish fillets
1 can clams
1 can squid, cut into pieces
1 (28 oz.) box Uncle Ben rice
1 med. onion, diced
2 cloves of garlic
5 to 6 strands saffron
1 pkg. Bijol
Salt & pepper to taste
1 can beef, flat
1 tomato, chopped
1/2 c. olive oil
4 c. chicken broth
1 bay leaf

Cut up chicken, clean shrimp. Cook pork until tender, cut fish into serving pieces (bite size). Cut up onion, dice tomato and garlic. Add chicken and cooked pork. Cook over medium heat about 30 minutes, turning once. Add rice, stir. Add liquid, chicken breast, beer, clam liquid (enough to make 6 cups). Make sure liquid is well seasoned. Bring to a boil. Add saffron and Bijol. Add bay leaf. Add shrimp, clams, squid, fish. Bring back to boil. Stir with fork. Turn off heat, cover pan with foil. Place in preheated oven at 350 degrees. Bake 1 hour or until all liquid is absorbed and rice is fluffy and tender. Remove foil last 5 minutes. Garnish with Petit Pois & pimentos.