1/2 c. olive oil
1 c. chopped onions
2 green peppers, chopped
1 clove garlic, chopped
1 1/2 c. long grain rice
1 c. dry white wine
2 lg. tomatoes, chopped
2 bay leaves
1 tsp. paprika
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. liquid hot pepper oil
2 lobster tails (halved)
1 whole chicken parts
12 little neck claws
12 mussels
1 pkg. frozen peas
1 (14 oz.) can artichoke hearts
1 jar (2 oz.) sliced pimiento
3 lemons
1/4 tsp. saffron threads

1. Make chicken stock from chicken parts. Separate and save broth.

2. Partially steam all sea food.

In large Dutch oven heat oil. Add onions, peppers and garlic. Saute. Add rice, stir constantly until just slightly browned. Add chicken stock, wine, tomatoes, bay leaves, paprika, saffron, cumin, coriander and hot pepper oil. Cover and simmer until rice is almost done, 15 minutes.

Add remaining ingredients. Cover and steam 5 minutes or until heated through. Slice 1 lemon into thin 1/4 inch slices and mix while heating. Serve with lemon if you wish.