|Olive oil/Salad oil||4 Tablespoon|
|Long grain white rice||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm)|
|Pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|Cheddar cheese||6 Ounce|
Wash clams and shrimp thoroughly.
Place clams in saucepan with 6 cups water; bring to boil- ing.
Add shrimp; cook over high heat, covered, 5 minutes.
Remove from heat.
Pour off enough shellfish liquid to make 2-1/4 cups.
Set aside clams and shrimp, in remaining broth; keep warm.
Heat 2 tablespoons olive oil and the butter in 3- quart saucepan.
Add rice, and stir to coat well.
Add reserved 2-1/4 cups liquid, the salt, bay leaf, and bouillon cube.
Bring to boiling; lower heat, and simmer, covered and without stirring, 25 minutes.
Preheat oven to 375F.
Meanwhile, in 2 table- spoons hot oil in 6-quart Dutch oven, saute garlic, onion, and green pepper until green pepper is tender—about 10 minutes.
Add to sauteed vegetables with olives, paprika, and cayenne; cook 5 minutes longer.
Drain shellfish, and add with rice to tomato mixture; stir gently to blend.
Turn into paella pan or shallow 4-quart casserole.
Sprinkle cheese over top of all.
Bake 10 to 15 minutes, or until cheese is melted and bubbly.
Makes 6 to 8 servings.