1/3 c. olive oil, or 2 1/2 tbsp. each olive oil & butter
1 lb. lean pork spareribs, cut apart
3/4 lb. chorizo sausages
2 cloves garlic, minced or mashed
3 lg. tomatoes, peeled & cut into wedges
6 c. water
2 tsp. salt
1/4 tsp. pepper
1-2 doz. sm. clams in shells (or use mussels when in season)
1-1 1/2 lb. shellfish (prawns, shrimp, langostinos, lobster tails, or crayfish)
2 c. uncooked rice
1 can (4 oz.) pimentos, sliced
1 c. fresh or frozen peas
1/4 c. chopped parsley

Heat the olive oil in a large heavy pan; add the spareribs and brown well on all sides. Remove casings from chorizos; add to pan and brown. Add garlic, tomatoes, water, salt and pepper. Simmer 20 minutes.

Meanwhile scrub clams or mussles well to remove all sand and barnacles. Shell and remove sand veins from prawns or shrimp, thaw the langostinos or lobster tails, if frozen, and cut lobster tails into 1 inch sections; or drop crayfish into boiling water for about 5 minutes.

Slowly add rice to simmering mixture, then add clams and shellfish. Cook slowly about 20 minutes, stirring occasionally. Add pimentos, peas and parsley; cook about 10 minutes longer, or until the rice is tender. Serve immediately to 6 or 8.