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1 pimiento, diced 1 medium onion, thinly sliced 1 cup raw, regular rice 1 tsp. salt 1/2 tsp. saffron 2-1/2 cups boiling water 1 can (7 or 8 oz.) minced clams' with juice 1 cup green beans, cut in l-inc6 pieces, or peas * 2 rock lobster tails, cut in thirds (undershell,removed) 1/2 lb. cooked shrimp (optional) 1 Tbsp. minced parsley In a heavy 10-inch skillet or paella pan, heat garlic in olive oil until browned. Discard garlic and saute pork until lightly browned. Push pork aside and add pimiento and onion to skillet, cooking until onion is' soft. Add rice, salt and saffron; stir to coat rice with oil. Add boiling water, clams and juice, beans and lobster pieces. Bring to a boil; lower heat and cook uncovered for 15 minutes (The mixture should boil steadily, but moderately.). Remove from heat. Stir in shrimp. Sprinkle pars1 ley over top; cover and set aside fob 10 minutes to allow absorption of re1 maining liquid. Makes 6 servings. * Beef granada with saffron rice ♦
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