1 dozen sm. clams or mussels in shell
1 lb. scallops
1 lb. shrimp, peeled
1 lb. chorizo or sliced pepperoni
16 pieces sm. chicken, drummettes
1 can mixed vegetables
2 c. raw long-grain rice
4 c. liquid - water, clams, vegetable
2 med. onions, chopped
1 green pepper, chopped
2 lg. tomatoes, peeled and wedged
4 garlic cloves, chopped
1 bay leaf
1 chicken bouillon cube
2 tsp. paprika
Red pimientos, olives
1 1/2 c. grated cheddar cheese
Adobo & SoFrito - condiments

Brown chicken slowly in olive oil; set aside. Season chicken with adobo. Cook chorizo in oil about 20 minutes; set aside. Saute scallops, onions, green pepper, tomatoes, and garlic in butter. Steam clams or mussels for 12 minutes or until open. Cook shrimp over high heat, covered, 5 minutes.

Pour off enough liquid to make 2 1/4 cups. Set aside clams and shrimp and keep warm. Heat 4 tablespoons olive oil, 2 tablespoons butter, 1 tablespoon sofrito, and paprika in large pot. Add rice and stir to coat well.

Add reserved liquid plus water to make 4 cups of liquid, mixed vegetables, salt, bay leaf, and bouillon cube. Bring to boiling; lower heat and simmer covered without stirring, 25 minutes.