| 4 | | Clams |
| 12 | | Mussels |
| | Canned chicken broth; if needed |
| 2 | tb | Olive oil |
| 8 | sm | Pieces fresh chicken |
| 1 | ts | Salt |
| 1/2 | c | Ham; cut into thin strips |
| 1 | | Medium-size green pepper; seeded and chopped |
| 1 | | Onion; chopped |
| 3 | | Medium-size squid; cleaned and sliced into rings |
| 1 | | Clove garlic; crushed |
| 2 | lg | Tomatoes; peeled, seeded; and chopped |
| 1 | ts | Paprika |
| | Saffron; soaked in: |
| 2 | tb | Warm water |
| | Freshly ground black pepper |
| 8 | | Medium-size shrimp; shelled and deveined |
| 3 | tb | Cooked peas |
| 2 | | Canned pimientos; sliced |
| 4 | | Small; firm fresh fish fillets |
| 2 | tb | Finely chopped parsley |
| 1 | | Lemon; cut in thin wedges |
| 2 | c | Converted rice |
