| 2 | c | Raw long-grain rice |
| 1 | lb | Fresh mussels |
| 18 | sm | Hard-shell clams, thoroughly rinsed & scrubbed |
| 2 | lb | Fresh halibut cut into bite-size cubes |
| | Salt |
| | Freshly ground white pepper |
| 1/2 | c | Olive oil |
| 1 | lb | Fresh shrimp, peeled, with tails left on |
| 1 | lg | Onion, finely minced |
| 1 | ts | Finely minced garlic |
| 1 | | Red pepper, finely sliced |
| 4 | lg | Ripe tomatoes, peeled, seeded and chopped |
| 1/4 | lb | Proscuitto |
| 2 | sm | Hot dry chili peppers |
| 1/2 | ts | Saffron |
| 1 | ts | Oregano |
| 1 | ts | Basil |
| 3 | c | Hot chicken stock, up to |
| 4 | c | Stock |
| 1/2 | lb | Finely sliced Chorizo |
| 1 | c | Shelled peas (blanched in boiling water for 5 mins) |
| | GARNISH |
| | Pimiento strips |
| 2 | | Lemons, quartered |
