|Garlic||1 Clove (5 gm), peeled|
|Salt||1 1⁄2 Teaspoon|
|Olive oil||6 Tablespoon|
|Chicken||1 1⁄2 Pound (In Serving Pieces)|
|Ham||2 Ounce, cut into thin strips|
|Chorizo||1 , sliced (Hot Spanish Sausage)|
|Salt pork||1 Ounce, finely chopped|
|Onion||1 , peeled and chopped|
|Green pepper||1 , seeded and chopped|
|Ground coriander||1⁄2 Teaspoon|
|Tomato sauce||3 Tablespoon|
|Rice||2 1⁄4 Cup (36 tbs)|
|Boiling water||4 Cup (64 tbs)|
|Shrimp||1 Pound, shelled and deveined|
|Lobster||1 1⁄2 Pound, cooked|
|Peas||1 Can (10 oz), drained|
|Mussels||1 Quart, scrubbed|
|Clams||1 Dozen (Use Small Clams, Use More Amount If Required)|
|Pimentos||1 Can (10 oz)|
Combine the oregano, peppercorns, garlic, salt, two tablespoons of the olive oil and the vinegar and mash with the back of a kitchen spoon or in a mortar.
Rub the chicken with this mixture.
Heat the remaining olive oil in a deep, heavy kettle and brown the chicken lightly over moderate heat.
Add the ham, chorizo, salt pork, onion, green pepper, coriander and capers.
Cook ten minutes over low heat.
Add tomato sauce and rice and cook five minutes.
Add the boiling water, saffron and shrimp.
Mix well and cook rapidly, covered, until the liquid is absorbed, about twenty minutes.
Turn rice from top to bottom.
Remove the meat from the lobster.
Add the lobster meat and peas to the kettle, cover and cook five minutes longer.
Steam the mussels and clams in a little water until the shells open.
Strain both through cheesecloth over the rice.
Use mussels, clams and pimentos as a garnish.