1 1/2 c. valencia rice
2 c. dry white wine (like Marques de Riscal)
1 1/2 lbs. boneless chicken
1/2 lb. peeled shrimp
1/2 lb. fish (grouper)
1/2 lb. lobster
1/2 lb. pork chunks
2 (12 oz.) cans Coors beer
3/4 c. olive oil
1 Spanish onion
1 green pepper
1/2 lb. crab meat
1 lb. crab claws
1 tsp. cumin
1 (4 oz.) can Goya tomato sauce
2 fresh cloves garlic
1 1/2 c. water
1 (6 oz.) jar pimientos
3 tbsp. salt
1 tbsp. saffron
1 (8 oz.) can sweet peas
1 (2 lb.) can Atlantic steamed clams
1 tsp. black pepper
3 bay leaves

Use a large casserole with lid. Chop and saute in olive oil the onion, garlic and green pepper. Add the chicken pieces, pork chunks and saute. Then add all raw cleaned seafood with exception of steamed clams and crab claws. Cook, occasionally stirring until lightly golden. Add tomato sauce, chopped pimientos including their water, salt, pepper, saffron, bay leaves, cumin and dry white wine. Cook until it begins to boil. Add beer, steamed clams, and crab claws. When the chicken is partially cooked, add the rice and water. Cook over low heat until the rice is done, approximately 30 minutes. Serve in the casserole dish and top with the sweet peas and remaining whole pimientos. Serves 8. Can be served over rice.