1/3 c. olive oil
1 lobster tail or 1 pkg. crab legs
1 lb. shrimp
1 bay leaf
1 tbsp. salt
1 tbsp. minced parsley
1/4 tsp. coarse pepper
2 lg. onions, sliced
3 cloves garlic
3 firm tomatoes, ripe, peel and slice
2 lg. sausages, cut up
1 chicken liver, cut up
1 c. black olives
1 chicken, cut up
1 1/2 c. rice (raw)
1 doz. clams, clean
7 oz. pimientos (canned)
Stock: Bouillon or broth

Saute vegetables, sausage, chicken liver, olives, chicken pieces in hot olive oil. Remove. Brown rice in same oil. Place chicken pieces in large pan or casserole. Stir rice, oil and other cooked ingredients together and spoon in and around chicken.

In saucepan combine lobster, shrimp, bay leaf and salt. Add stock to cover generously. Cook until tender. Add parsley and pepper to fish broth. Pour over chicken.

Shell seafood, cut lobster into chunks, leave shrimp whole. Arrange over chicken along with clams and large pieces pimientos. Add hot water until liquid shows over rice. Cover.

Bake at 350 degrees for one hour, or until chicken is tender and rice cooked. Garnish with additional pimientos just before serving.

Note: If frozen king crab legs are used, do not precook - place in pan with chicken mix.