Amount
Ingredient
Preparation



1/2
cup
olive oil





1
small
onion

chopped



1
small
green bell pepper

chopped



1
each
garlic clove

minced



1ea
Parsley
parsley sprigs





1
large
tomato

peeled, seeded & chopped



1
each
bay leaf





1/4
teaspoon
nutmeg





1/4
teaspoon
cumin





1/4
teaspoon
thyme leaves





1
pinch
saffron

toasted



1
pound
shrimp

raw, shelled, deveined



1
cup
hot water





1/4
cup
white wine

dry



1
tablespoon
lemon juice





1
tablespoon
salt





1/2
teaspoon
hot sauce





2
cups
rice

long grain white



2 1/2
cups
water





1/2
cup
beer





1
x
peas

cooked



1
x
pimiento strips





1
x
parsley

bouquets

 Use a 3-quart casserole with lid.  An earthenware casserole is preferable, especially if you wish to add a touch of Spain to a dinner party. 

Heat oil in casserole.  Saute onion and pepper until transparent.  Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme.  Mix well, cover, and cook over low heat until mushy (about 15 minutes).  The saffron should be toasting on the lid in the little brown paper.

Add the shrimp to the saute and cook until it turns pink.  Dissolve the saffron in the 1 cup hot water.  Combine with wine, lemon juice, salt and hot sauce.  

Pour into casserole, stir to mix, and cook covered 1 minutes
more.  Now add the rice and the 2 1/2 cups of water.  Distribute
ingredients well in casserole.  Bring to a quick boil, STIR ONCE, and place in preheated 325 degree F. oven for only 2 minutes 

Remove from oven, uncover, and garnish with peas, pimientos, and parsley.  Pour beer over all.  Cover again and allow to stand 15 minutes longer, before serving