Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Olive oil - shelled, deveined
1 sm Onion; chopped 1 c -Hot water
1 sm Green pepper; chopped 1/4 c Dry white wine
1 Garlic clove; minced 1 tb Lemon juice
1 Parsley sprig 1 tb Salt
1 lg Ripe tomato 1/2 ts Hot sauce
- peeled, seeded chopped 2 c Long grain white rice
1 Bay leaf 2 1/2 c -Water
1/4 ts Nutmeg 1/2 c Beer
1/4 ts Cumin Cooked peas
1/4 ts Thyme Pimiento strips
1 pn Saffron; toasted Parsley bouquets
1 lb Shrimp, raw

Use a 3-quart casserole with lid. An earthenware casserole is preferable,
especially if you wish to add a touch of Spain to a dinner party. However,
I know that good earthenware is hard to find today. I have 2 casseroles
that I've had for 15 years.

Heat oil in casserole. Saute onion and pepper until transparent. Add
garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme. Mix well,
cover, and cook over low heat until mushy (about 15 minutes). The saffron
should be toasting on the lid in the little brown paper.

Add the shrimp to the saute and cook until it turns pink. Dissolve the
saffron in the 1 cup hot water. Combine with wine, lemon juice, salt and
hot sauce. Pour into casserole, stir to mix, and cook covered 10 minutes
more. Now add the rice and the 2 1/2 cups of water. Distribute
ingredients well in casserole. Bring to a quick boil, STIR ONCE, and place
in preheated 325 degree F. oven for only 20 minutes - NI UN MINUTO MAS!
Remove from oven, uncover, and garnish with peas, pimientos, and parsley.
Pour beer over all. Cover again and allow to stand 15 minutes longer,
before serving.

Source: Clarita's Cocina - by Clarita Garcia (ISBN: 0-942084-74-8) Typos
provided by: Karen Mintzias

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