1 1/2 ea Shrimp; prawns - raw

  1 1/2 ea Clams; live

      3 lb Chicken;- cut frying up and

    1/3 c  Olive oil

      2 ea Lg Onion;- chopped

      4 c  Garlic; mashed to a paste

    1/4 ts Saffron; spanish

      2 ts Salt

      2 c  Rice; uncooked

      6 c  Hot water

      1 c  Sweet red pimientos

  OPTIONAL INGREDIENTS. 1/2     lb   chorizo sausages - casings removed and
  meat crumbled then fried for about 15 mins. in separate pan. Drain 3/4 lbs
  pork shoulder--cubed and well browned in separate pan. Drop raw prawns into
  boiling salted water and cook until they turn red. Drain, peel and dive in.
  Set aside. Scrub live clams in several baths of cold water to be sure all
  the sand is washed away. Do not open shells. Pour 1/2 of the olive oil into
  a frying pan and slowly brown chicken pieces. Into a Dutch oven pour the
  remaining olive oil and saute' the onions and garlic until tender but not
  brown over low heat. Add prawns, clams, chicken, saffron, salt and rice
  (plus optional if used. The more the merrier). Add water and simmer gently,
  uncovered, until the rice is cooked. About 35-45 mins. If it becomes too
  dry before the rice is cooked, a little more water may be added, but DO NOT
  stir. If some moisture remains when rice is done, put pan into a oven to
  dry out. Arrange strips of pimento on top and serve in the pan in which it
  was cooked. The latter is why it is important to carefully plan your
  cooking vessel. Hope you enjoy this. It comes from Sunset Magazine who seem
  to always hit the target. BTW, I would guess that the beans and peppers
  were used as fillers as generally they are not mentioned in any recipe I
  have seen.