1. Scrub the clams and mussels thoroughly. Discard any that are opened. Fill a deep pot with water to 1-in. In depth and bring to a full boil. Add the clams and mussels. Cover and steam 7 to 8 minutes, or until shells have opened. Remove from broth and set aside.

2. Strain the cooking liquid into a 2-cup measure. If there is not enough liquid to measure 2 cups, add the chicken broth to make up the difference. Set aside.

3. Add the olive oil to a paella pan heated over medium flame & heat well. Saute chicken in the hot oil about 5 minutes, turning as the pieces brown. Season with the salt. Add the sliced ham and saute five minutes longer. Cover and cook about 15 minutes or until the chicken is tender.

4. Add the green pepper, onion, squid, and garlic, tossing well Stir in the tomatoes, paprika, fish fillets, saffron with liquid, rice, & several grinds of the pepper.

5. Raise heat and add the 2 cups broth and 2 cups boiling water. Bring quickly to a boil, stirring once. Reduce heat and let liquid simmer gently for 10 min. Do not cover pan or stir the rice again.

6. Add the shrimp, pushing them down into the other ingredients. Simmer 5 min. Add the reserved clams and mussels in their shells and the peas. Cook 10 min. Longer, or until the rice has absorbed all the liquid and is fluffy. If undercooked, the grains of rice will tend to stick together. Remove from heat, cover and allow to rest 5 min.

7. Heat the pimientos in their own juice and then drain. Sprinkle the paella with parsley, and garnish the top with the pimiento & lemon. Serve directly from pan. And garnish the top with the pimiento and lemon. Serve directly from the pan.

El Bodegon

R Street N.W., Washington, D.C.

Wine: Cuarent Y Tres (43) Liquer

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.